Preheat an oven to 350 degrees F. Spread the coconut on a small baking sheet and bake for 7-8 minutes, until coconut is golden brown and fragrant. Remove from the oven and allow to cool.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth. Scrape down the sides of the bowl and add both sugars. Beat on medium speed until fluffy, scraping down the sides of the bowl as necessary. Add eggs one at a time, beating between each addition. Add the vanilla and beat until very smooth. In a separate bowl, combine flour, oats, baking powder, baking soda, salt and cinnamon. Stir to combine. Add the coconut and chocolate to the flour mixture and dump all the dry ingredients into the wet. Mix on low just until everything comes together and all the flour is incorporated.

Take a large scoop of cookie dough and flatten it into a disc. Place 1 teaspoon of the chilled nutella in the center and bring the cookie dough around it to seal the nutella in. Flatten the cookie slightly and place on a parchment lined baking sheet. Repeat until all the cookie dough has been portioned. Transfer the baking sheet to the fridge and chill for 2 hours.

Preheat an oven to 375 degrees F. Line a second baking sheet with parchment paper and bake 6-7 cookies per sheet. Bake for 20-22 minutes, rotating sheets once during baking (moving top baking sheet to the bottom rack and moving the bottom baking sheet to the top rack), until the edges of the cookies are golden brown. Remove from the oven and allow to cool for 15 minutes before transferring cookies to a cooling rack.