Start by toasting the shredded coconut. Spread it evenly on a baking sheet and toast it in a preheated oven at 350°F (175°C) for about 5-7 minutes. Keep an eye on it to prevent burning; you want it golden brown and fragrant. Once done, set aside to cool.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
In a large mixing bowl, cream together the softened unsalted butter, dark brown sugar, light brown sugar, and granulated sugar using an electric mixer. Beat on medium speed until light and fluffy, around 3-4 minutes.
Add the large egg, pure vanilla extract, and almond extract to the creamed butter and sugars. Beat until combined.
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined.
Gently fold the toasted coconut and chopped dark chocolate into the cookie dough using a spatula.
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Preheat your oven to 350°F (175°C) while the dough is chilling. Line your baking sheets with parchment paper.
Once the dough is chilled, scoop out tablespoon-sized portions and place them on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Remove from the oven and let cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
