Toast hazelnuts in moderately slow oven for 20 minutes then rub off the papery skins in a tea towel.
Cream butter and brown sugar with vanilla until light and fluffy. Beat in the egg. Mix in the sifted flours, coconut, chopped hazelnuts and chopped chocolate or Choc Bits.
Roll into small balls using floured hands (add 1 extra tbsp of flour to the mixture if it sticks to hands).
Place onto well greased trays, leaving room between to allow for spreading. Sprinkle a little extra coconut over each biscuit (optional)
Bake in moderately hot oven for 20 minutes. Loosen from trays while still warm and, when cold, store in airtight container. This recipe makes about 50 biscuits.