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In a large mixing bowl, stir together the almond meal, cacao nibs, coconut, baking powder, salt, and sugar.
In another bowl, beat the egg very well until it is a uniform colour and doubles in volume. Whisk in the coconut oil and vanilla extract. Add the wet mixture to the dry ingredients and mix until just combined. Put the bowl in the fridge and chill for at least 30 minutes, or up to overnight.
Preheat the oven to 375°F. Using your hands, roll the chilled dough into balls no larger than 1 inch in diameter and place on a baking sheet with 1 ½-inch space between, giving them a gently press on the tops to flatten just a bit. Bake until the edges just begin to brown, 7 to 10 minutes. Remove from the oven and let cool before serving.