Preheat oven to 350F.
Place coffee beans and hazelnuts in food processor or spice grinder and process until fine.
Place butter, milk, glucose/corn syrup, and vanilla seeds in a small sauce pot over medium heat. Stirring, bring the ingredients to a boil. Continue to cook until the mixture is 100C / 212F.
Remove from the heat and add the ground hazelnuts and coffee beans, and the cocoa. Stir until well combined.
Set aside to cool and prepare 2 to 3 large cookie sheets with sheets of non-stick parchment paper.
Once it has cooled just enough to touch, take a teaspoon of mix, roll into a ball and place on the cookie sheet. Place widely spaced, 12 to a large cookie sheet.**
Bake for 6 to 8 minutes until flat and golden.
Remove from the oven and allow to cool on the cookie sheet for 5 minutes before gently placing them on a rack to finish cooling.