Preparation Steps

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
• In a large bowl, cream together the softened butter, granulated sugar and brown sugar until light and fluffy, about 2 to 3 minutes.
• Beat in the egg and vanilla extract until fully combined.
• Whisk together the all-purpose flour, baking soda and salt in a separate bowl. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• Fold in the shredded coconut, toasted chopped almonds and chocolate chips until evenly distributed throughout the dough.
• Drop rounded tablespoonfuls of dough (or use a small cookie scoop) onto the prepared baking sheets, spacing about 2 inches apart.
• Bake for 10 to 12 minutes, or until the cookie edges are lightly golden and the centers are set. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.