Add 1 cup water to bottom of double boiler. Replace top pan. Bring water to boil over high and reduce heat to simmer.
Combine chocolate and heavy cream in top pan of double boiler. Heat 5 minutes, stirring constantly until chocolate is melted and cream mixed in.
Add agave nectar, 1 cup of hazelnuts, and 1 cup of coconut. Stir until well mixed.
Remove from heat and lift top pan out of water. Allow mixture to come to room temperature. Cover and refrigerate for 2-3 hours, until chocolate mixture is solid, but pliable.
Line 2 baking sheets with parchment paper.
Using small ice cream scooper or melon baller, scoop chocolate balls (about 1″ diameter) onto baking sheets. Roll into 50 smooth balls with hands.
In small shallow bowl, combine remaining coconut and hazelnuts. Roll each truffle in mixture to coat completely, and replace on baking sheet. Cover with plastic wrap, and place in freezer for 3 to 4 hours.
Let truffles come to room temperature, and serve. Or store in airtight container in refrigerator for up to 1 week or in freezer for up to 1 month.