Sift the whole wheat flour and baking soda into a medium bowl and set aside.
In the bowl of a standing mixer, beat the butter and honey until creamy.
Add the vanilla bean paste and beat until combined.
Add the flour and baking soda and mix until combined.
Remove from standing mixer, add the pepitas, cranberries, almonds and shredded coconut. Mix by hand until fully incorporated.
Shape the dough into a log about three inches in diameter, wrap in plastic wrap and refrigerate for at least two hours.
Preheat oven to 325 degrees. Cut the dough into 1/2-inch-thick rounds and place on a parchment lined baking sheet.
Bake for 10 - 12 minutes.
To make the citrus drizzle, whisk together the powdered sugar and orange juice.
Drizzle the glaze over the cookies just before serving.