Step 1

Preheat the oven to 375 F.

Step 2

Whisk together the flour, baking soda, and salt in a mixing bowl.

Step 3

Using a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2 minutes.

Step 4

Add the eggs and vanilla extract, and beat until just combined. Scrape down the sides of the bowl.

Step 5

Add the flour mixture, and mix on low speed, scraping down the sides of the bowl as needed.

Step 6

Add the chocolate chips, coconut, and almonds, and mix on low speed until evenly distributed.

Step 7

As an optional step, cover the bowl with plastic wrap and refrigerate the dough overnight.

Step 8

Drop rounded tablespoonfuls of dough onto parchment-lined baking sheets, leaving at least 2 inches between cookies.

Step 9

Bake for 8 to 10 minutes, or until the edges have started to brown and the middle has set.

Step 10

Remove cookies from the oven and cool on the sheet pan for 5 minutes before transferring them to a wire rack to cool completely.