reheat your oven to 350°F (175°C). Line your baking sheets with parchment paper because nobody enjoys scraping burnt cookies off a pan.

In a bowl, whisk together flour, baking soda, and salt. This step is boring but important—do it anyway.

In a larger bowl, cream the butter and both sugars until light and fluffy. This takes about 2–3 minutes and makes a real difference in texture.

Add the eggs one at a time, mixing well after each. Stir in the vanilla and take a second to admire how good it already smells.

Gradually mix in the dry ingredients. Don’t overdo it—stop once everything is just combined.

Fold in the coconut, chocolate chips, and almonds. This is where the magic really starts to happen.

Scoop the dough into balls and place them a couple inches apart on your baking sheets. These cookies like a little personal space.

Bake for 10–12 minutes, until the edges look set but the centers are still soft. Overbaking is the enemy.

Let them cool for a few minutes on the pan, then move to a rack. Or don’t. Warm cookies are a lifestyle choice.