Coconut Almond Cookies

Preheat oven to 350ºF (177ºC). Line a baking sheet with a parchment paper or a silicone baking mat. Set aside.
In a medium size bowl, whisk together the flour, baking soda, baking powder, salt, and shredded coconut. Set aside.
In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla and coconut extract (if using), and beat again on medium speed until everything is combined and there are no lumps.
With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls onto baking sheet. Bake for 12-14 minutes until sides just begin to brown (mine took exactly 13 minutes). Remove from oven and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely before dipping in chocolate¹.

When the cookies are done baking, turn the oven temperature down to 325ºF (163ºC).
Spread the shredded coconut out onto a small baking sheet. Toast in the oven until it just starts to brown. Remove from the oven and allow to cool while you prepare the chocolate.
Place the chopped chocolate in a small microwave safe bowl. Microwave in 30 second increments on medium power, stirring after every 30 seconds, until completely melted and smooth.
Pour melted chocolate into a deep container, like a drinking glass, in order to dip the cookies. Working with one cookie at a time, dip halfway into the chocolate, then place on a baking sheet lined with parchment paper or a silicone baking mat.
While chocolate is still wet, sprinkle with toasted coconut and chopped almonds. Allow chocolate to set before serving. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked undipped cookies may be frozen up to 2 months. Thaw completely before dipping in chocolate. Balled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 13-15 minutes.