Prep your pan and oven: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Cream the butter and sugars: In a large bowl, beat the softened butter with granulated and brown sugar until light and fluffy, about 2–3 minutes. This step builds structure and helps the cookies bake up with tender centers.

Add egg and vanilla: Beat in the egg and vanilla until smooth and glossy. Scrape the bowl so everything mixes evenly.

Mix dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Add this to the wet mixture and mix on low just until combined. Don’t overmix.

Fold in the good stuff: Stir in shredded coconut, chocolate chips, and chopped almonds. The dough will be thick and studded with mix-ins—that’s exactly right.

Scoop: Use a 1 1/2-tablespoon scoop (heaping tablespoon) to portion the dough onto the baking sheets, spacing about 2 inches apart. For thicker cookies, chill the scooped dough 20–30 minutes.

Bake: Bake 9–11 minutes, until edges are set and lightly golden but centers still look soft. If using flaky sea salt, sprinkle a pinch on each cookie right when they come out.

Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool.

Serve: Enjoy warm for melty chocolate bliss or at room temp for the perfect chew.