Grind the pecans and shredded coconut (separately) into a fine meal in a coffee grinder.
Combine the pecans, shredded coconut and the rest of the ingredients in a bowl. Whisk vigorously until well combined and smooth. Add the chocolate chips or cacao nibs last. If you want to make this vegan, replace the egg by mixing 1 tbsp of chia seeds with 3 tbsp of filtered water and let stand for a minute before adding to the batter. Chia seeds when combined with water form a gel-like substance that reach the same binding properties as that of eggs.
Transfer to a mug, making sure to leave at least 1.5 inch of space between the rim of the mug and the batter, as the mug cake will expand. Microwave for 1 minute.
Let rest for 3-4 minutes before digging in directly with a spoon.