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Preheat oven to 350° F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
In the bowl of a standing mixer, cream together butter, almond butter, and sugars until light and fluffy, about 4 minutes. Add egg and vanilla, then beat until well incorporated.
Slowly add the flour mixture to the creamed butters and sugars, and mix on a low speed until just combined. Stir in the chopped almonds, coconut and chocolate chips.
Use a medium cookie scoop to scoop dough (about 1 1/2 tablespoons) and roll into a balls. Place on prepared baking sheets about 2 inches apart. Bake until lightly golden around the edges but still quite soft in the center, 12 to 14 minutes. Allow to cool for a couple of minutes on the baking sheet, then transfer to a wire rack and allow to cool completely.