Make the jam ahead. Combine all ingredients for the jam in a pot. Bring to a boil, reduce to a simmer and cook for approximately 10 minutes. Blend or mash the berries. When cooled a bit add chia seeds and stir. Pour the jam into a jar and store in the fridge.
Roast the hazelnuts in a medium hot pan. Rub of the skin with a kitchen cloth and place them in a blender or food processor along with the sunflower seeds and blend until ground.
Roast the shredded coconut until golden. Combine all ingredients in a bowl, let it rest for 15 min until the coconut has soaked up some of the oil and egg, and the dough is more firm.
Preheat oven to 300 °F/ 150 °C (no fan). Roll the dough into small balls and gently press them flat onto a lined baking sheet, shape up the edges a bit if needed. Bake the cookies for about 15 min until golden. Transfer to a rack and let them cool completely.
Add a tsp of jam on half of the cookies and top with a clean one. Serve them straight away :)