In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—about 2-3 minutes will do!

Add the eggs one by one, beating well after each addition. Stir in the vanilla extract for an added layer of flavor.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.

Gently fold in the semi-sweet chocolate chips, sweetened shredded coconut, and toasted almonds. Your dough will now be a delightful medley of textures!

Cover the dough and chill in the refrigerator for 20-30 minutes. This step helps prevent overspreading and enhances the flavors.

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to ensure easy release.

Using a cookie scoop, place dough balls on the prepared baking sheets, spacing them about 2 inches apart for even baking.

Bake for 10-12 minutes until the edges are golden brown and the centers are just set.

Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows them to firm up nicely.