Preheat oven to 350 degrees and grease a muffin tin with baking spray.
Place coconut and hazelnuts in a small non-stick skillet and toast over medium heat for 3 minutes until the coconut starts to turn golden. Remove from heat.
Mix together the muffin mix, eggs, oil and water in a medium bowl.
Fold in the toasted coconut and hazelnuts, leaving a little of the coconut behind for topping.
Spoon mixture into the muffin tins about 3/4 of the way.
Sprinkle some leftover coconut on top of the muffins and bake for 20 minutes.
Remove from oven, let cool 5 minutes before transferring to a cooling rack.