In a medium bowl, mix together oats, hazelnuts and shredded coconut. Set aside.
In a small saucepan over medium heat, combine the coconut oil, honey, cocoa and coconut milk. Stir until all is melted. Bring to a boil while stirring constantly. Once a boil has been reached, boil the mixture for 1 minute stirring frequently. Remove from heat and stir in Nutella, vanilla and salt until smooth.
Pour this mixture over the oats and stir until completely moistened. Drop by tablespoon onto parchment paper or Silpat and sprinkle the tops with additional shredded coconut, if desired. Refrigerate for at least 30 minutes before serving.
Store cookies in an airtight container in the refrigerator.