Preparation Steps

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
• In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
• In a large bowl or stand mixer, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes.
• Beat in the egg and vanilla until fully incorporated.
• Gradually add the dry ingredients to the wet mixture and mix just until combined; avoid overmixing.
• Fold in the shredded coconut, chocolate chips, and chopped almonds until evenly distributed in the dough.
• Using a cookie scoop or tablespoon, drop rounded balls of dough (about 1.5 tablespoons each) onto the prepared baking sheets, spacing about 2 inches apart.
• Bake for 10–12 minutes, until the edges are set and lightly golden while the centers remain soft.
• Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.