1. Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
2. Peel the kiwi and mash it in a bowl until smooth. You can leave some small chunks for texture if desired.
3. In a separate mixing bowl, combine the coconut flour and soy milk. Stir until a dough begins to form. If the mixture feels too dry, slowly add more soy milk, a tablespoon at a time.
4. Incorporate the mashed kiwi into the dough. If you are using honey, add it in as well. Mix until all ingredients are well combined.
5. Using your hands, form small balls of dough (about the size of a golf ball) and place them on the prepared baking tray, flattening them slightly.
6. Bake in the preheated oven for about 15-20 minutes or until the edges are golden brown.
7. Remove from the oven and allow the cookies to cool completely on a wire rack before serving.

Summary:
These Kiwi Coconut Cookies are great for toddlers, especially those who are 10 months and older. They are made with wholesome ingredients that provide essential nutrients, including fiber from kiwi and healthy fats from coconut flour. The cookies are easy for little hands to hold and encourage self-feeding, making them an ideal option for baby-led weaning.

Storage options:
Store any leftover cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. You can also freeze them for longer storage.

Possible side effects/allergies:
Always check for allergies before introducing new foods to your toddler. Kiwi can be allergenic to some children, and coconut can also provoke allergies in rare cases. Ensure that the soy milk is fortified and suitable for your child's dietary needs.