Preheat oven to 350 degrees Fahrenheit, and line one large or two medium sized baking sheets with parchment paper.
In a large mixing bowl, whisk egg. Add almond butter and coconut sugar. Use a large spoon to mix until batter forms.
Add cinnamon, baking soda, vanilla and salt to bowl. Mix again until all the ingredients are combined.
Stir in shredded coconut, chopped hazelnuts and chocolate chips. Scoop oversized tablespoon sized dollops onto parchment lined baking sheets.
Place in the oven and bake for 10-11 minutes or until the edges start to brown. Let cookies cool on the pan for at least 5 minutes before removing from baking sheets. Store in an airtight container at room temperature for up to a week.