Mix almond flour, baking soda, coconut sugar, cacao powder and salt in a large bowl.
In a separate bowl, whisk together the zucchini, egg, coconut milk, coconut oil and vanilla extract.
Combine wet and dry ingredients and mix gently with rubber spatula to form a batter. Do not over mix or batter will become oily.
Fold in chocolate chips and chopped macadamia nuts and using a 1 ½ tablespoon cookie scoop, scoop the dough onto a baking sheet lined with parchment paper.
Bake in a preheated oven to 325°F until a toothpick inserted into the center comes out clean, approximately 12 minutes.
Place baking sheet on a wire rack and allow cookies to cool.