1cup(227g)salted butter, softened to room temperature
1 ¼cup(265g)light or dark brown sugar
1 ¼cup(265g)granulated sugar
4 ¼cups(604g)all-purpose flour (see note)
3cups(510g)semisweet or bittersweet chocolate chips
3cups(255g)shredded coconut (sweetened or unsweetened)
2cups(240g)chopped almonds (toast them for even yummier flavor!)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper, silpat liners or lightly grease with cooking spray. Set aside.
In a large bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together the butter, brown sugar and granulated sugar until smooth, 1-2 minutes. Add the eggs and vanilla and beat until the mixture is very light in color, 2-3 minutes.
Add the flour, baking powder, baking soda, and salt. Mix on low speed until just combined (it's ok if there are dry streaks remaining).
Stir in the chocolate chips, coconut, and almonds by hand until combined.
Drop by rounded tablespoonfuls (I use a #40 cookie scoop which is about 2 tablespoons) onto the prepared baking sheets, spacing the cookies a couple inches apart.
Bake for 10-12 minutes. Remove the cookies to a wire rack to cool completely.
Flour: I like these cookies just ever so slightly puffy. If you want them a bit flatter, cut the flour down to 4 cups instead of 4 1/4 cups.Freezable: just like most drop cookies, these babies freeze great (baked or unbaked).