1. Using a stand mixer or hand mixer beat butter, brown sugar and sugar until light in color. About 3 minutes on high.
Add egg, coconut extract and almond extract and beat again. Scrape down the bowl as needed.
In a separate bowl. combine flour, baking soda and salt. Add to wet ingredients and stir only until combined.
Fold in coconut, almonds and chocolate chips.
Make large dough balls and place in a tupperware or a bowl covered with plastic wrap and refrigerate for 2 hours or place in the freezer for 1 hour. You can refrigerate the dough for a few days if you would like.
Preheat oven to 350 degrees and bake cookies for 10-14 minutes.
I always like to bake my cookies on parchment paper for perfectly smooth bottoms on the cookies and no clean-up on the pans!