1. Preheat broiler. 2. Toast cumin seeds in small skillet over medium heat until fragrant, about 1 minute. Add coconut and sesame seeds. Cook and stir until coconut is golden brown. Remove from heat. 3. Crush garlic and salt with flat side of knife to make a paste. Stir into yogurt. 4. Drizzle spinach with 1 Tbsp. oil in medium bowl. Toss to coat. 5. Arrange Onion Flatbreads, bottom side up, on two baking sheets. Brush flatbreads with oil. Broil 1 minute or until edges are golden. 6. Turn flatbreads over and spread each with 1/4 cup yogurt mixture. Top with spinach mixture. Broil 1 minute or until spinach begins to wilt. 7. Spoon harissa on flatbreads. Garnish with coconut mixture.