1. Preheat the Oven:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone baking mats.

2. Mix Wet Ingredients:

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and creamy. You can use an electric mixer on medium speed for about 2 minutes.

3. Add Eggs and Vanilla:

Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until the mixture is smooth.

4. Combine Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.

5. Fold in the Goodies:

Stir in the milk chocolate chips, shredded coconut, and whole almonds (or chopped almonds). Make sure they are evenly distributed throughout the dough.

6. Scoop the Dough:

Using a cookie scoop or a tablespoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. For larger cookies, you can make them bigger, but be sure to adjust the baking time accordingly.

7. Bake:

Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are golden brown, and the center looks set. The cookies will continue to cook slightly once removed from the oven, so be careful not to over-bake them.

8. Cool:

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.