Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly. Let the oven fully heat before placing the first tray inside.

Add softened butter, brown sugar, and granulated sugar to a large bowl. Beat until the mixture becomes light and creamy. This step creates a smooth cookie base and helps produce a tender texture after baking.

Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix again. The mixture should look smooth and creamy without any large streaks of butter.

Add flour, baking soda, and salt to a separate bowl. Whisk everything together until evenly combined. Mixing the dry ingredients first helps spread the baking soda and salt throughout the cookie dough.

Slowly add the dry ingredients to the wet mixture. Mix on low speed until just combined. Do not overmix the dough because excessive mixing can make the cookies firm instead of soft.

Fold in the shredded coconut, semi-sweet chocolate chips, milk chocolate chips, and chopped almonds. Use a rubber spatula and gently mix until everything is evenly distributed throughout the dough.

Use a cookie scoop to place rounded portions onto the prepared baking sheets. Leave about two inches between each cookie. Sprinkle extra coconut and chopped almonds over the tops if desired.

Bake the cookies for 10 to 12 minutes. The edges should look lightly golden, while the centers should remain slightly soft. Avoid overbaking because the cookies continue cooking while they cool.

Remove the baking sheets from the oven and let the cookies rest for five minutes. Carefully transfer them to a wire rack. Allow them to cool completely before storing or serving.

Serve the cookies once they have cooled slightly. Enjoy them with cold milk, coffee, or tea. The chocolate becomes pleasantly soft while the coconut and almonds add delicious texture.