In a small pot, heat coconut milk over medium-low until the edges start to bubble. Turn off the heat and add in chocolate chips. Stir until completely melted and combined.
Transfer to a piping bag or small resealable plastic bag. Allow it to come to room temperature as you prepare the cookies.
Hazelnut Thumbprint Cookies
Chop hazelnuts into small pieces, add to a medium-sized bowl. Set aside.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Mix almond flour, softened butter, powdered sugar, cinnamon, salt, and almond extract together in a mixer on medium speed until a cohesive dough form, about 60 to 90 seconds.
Scoop 2 tablespoon-sized pieces and roll into a ball. Then roll to coat in chopped hazelnuts. Arrange the balls of dough about 1 ½" to 2" apart. Use your thumb to create a ½-inch wide indent in the center of each cookie.
Bake the cookies for 10 to 12 minutes, until they start to turn light golden brown on top.
Remove the cookies from the oven and cool them on the pan for 10 minutes. Transfer them to a rack to cool completely.
Cut the tip off the piping bag or resealable bag. Fill the center of each cookie with chocolate ganache. Allow it to cool until the centers are shiny, soft and solidified before serving.
Store cookies in an airtight container for up to 2 days.