Cream butter, brown sugar, and granulated sugar until light and fluffy

Beat in egg until fully incorporated

Mix in vanilla extract

In a separate bowl, whisk flour, baking soda, and salt

Gradually add dry ingredients to wet ingredients and mix just until combined

Fold in shredded coconut

Stir in chocolate chips and almonds

Cover dough and refrigerate for at least 45 minutes

Preheat oven to 350°F (175°C) and line baking sheets

Scoop dough into 2-tablespoon portions and roll into balls

Place cookies 2½ inches apart on baking sheets

Bake for 11–13 minutes until edges are set and centers are soft

Cool on baking sheet for 5 minutes, then transfer to a wire rack