Prep your pans: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If your kitchen is warm, chill the sheets while you mix the dough.

Toast the almonds: Spread almonds on a dry skillet over medium heat and cook, stirring often, until lightly golden and fragrant, 3–5 minutes. Let cool. This step makes a big difference in flavor.

Cream the butter and sugars: In a large bowl, beat 1 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl once or twice.

Add eggs and extracts: Beat in 2 large eggs, one at a time, until fully incorporated. Mix in 1 teaspoon vanilla extract and 1/2 teaspoon almond extract. The mixture should look creamy and smooth.

Whisk the dry ingredients: In a separate bowl, whisk 2 1/4 cups all-purpose flour with 1 teaspoon baking soda and 1/2 teaspoon fine sea salt.

Combine wet and dry: Add the dry ingredients to the butter mixture and mix on low just until the flour disappears. Do not overmix.

Fold in the good stuff: Stir in 1 1/2 cups shredded sweetened coconut, 1 1/2 cups semi-sweet chocolate chips, and 3/4 cup toasted almonds. The dough will be chunky and generous with mix-ins—exactly what you want.

Chill (optional but helpful): If the dough feels soft, cover and chill for 20–30 minutes. This helps prevent spreading and intensifies the flavors.

Scoop and bake: Scoop heaping tablespoons (about 2 tablespoons each) onto prepared sheets, spacing 2 inches apart. Bake 9–12 minutes, until the edges are set and lightly golden and the centers still look slightly soft.

Finish and cool: While hot, you can press a few extra chocolate chips or an almond on top for looks. Sprinkle with a pinch of flaky sea salt if you like. Cool on the sheet for 5 minutes, then transfer to a rack to cool completely.