Whenever I take these cookies to events, I always get requests for the recipe. From the first time I made them, I used half sweetened coconut/half unsweetened, and half regular chocolate chips/half dark chocolate. It just sounds way too sweet otherwise. 2 cups flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup softened butter 3/4 cup each of brown sugar and white sugar 2 eggs 1 teaspoon vanilla 1 teaspoon coconut extract 1 teaspoon almond extract 2 cups coconut, finely chop if shreds are too long 2 cup chunk chocolate pieces or chips (for a subtle, less-sweet cookie, use 50% sweetened/50% unsweetened coconut and 50% regular/50% semi-sweet or dark chocolate chips) 1 1/2 cups sliced almonds Preheat oven to 325 degrees and line two cookie sheets with parchment paper or use a silpat mat or just grease them. Beat the sugars and the butter together around 3 minutes till light. Then add the egg and the extracts. Add the flour, baking soda and salt. Fold in the coconut and chocolate. Drop by tablespoonfuls and arrange the sliced almonds on the tops. (I lay a few almonds slices on the tablespoon before I scoop the dough for each cookie, so the slices press into the dough and don't fall off.) Bake on cookie sheets until set around 15 to 18 minutes. Let cool on racks.