Cream together butter and sugar in a mixing bowl with a handheld beater or in a stand mixer until light and fluffy, about 2 minutes.

Add vanilla and coconut milk and cream together to incorporate.

Add flour, cacao, and salt and combine until a stiff dough forms.

Chill dough for 30 minutes to 1 hour. Meanwhile prep hazelnuts and prepare ganache.

Toast hazelnuts at 350˚F for 5 minutes and rub skins off in a towel.

Finely chop hazelnuts in a food processor or with a kitchen knife. 

Melt dark chocolate pieces with coconut milk, instant coffee and vanilla in a bowl set over over simmering water. Whisk together to combine.

Transfer ganache to a pastry bag and set aside. 

Preheat oven to 350˚F and line a baking sheet with parchment paper. 

Scoop cookie dough into rounded tablespoons and form into spheres.

Roll spheres into chopped hazelnuts, pressing the nuts into the dough so that they adhere to it.

Make an indentation in the center of each cookie using your thumb or the handle end of a wooden spoon. 

Bake cookies at 350˚F for 15 minutes on center rack.

Cool cookies to room temperature on a cooling rack. 

Snip the end of the pastry bag to about 1/2" diameter and pipe ganache into the center of each cookie.

Top with flaky salt. Enjoy!