At a medium to high speed, whip the unsalted butter, sugar, dark brown sugar together until well incorporated and fluffy. (About 3 minutes).

Switch your mixer to a low speed as you add and mix your eggs one at a time. Add your vanilla and coconut extract in with your final egg to be mixed in. (Be careful not to over mix your eggs as this will change the texture of the cookie)

*In a separate bowl, mix together flour, baking soda, and salt.

Combine wet and dry ingredients together in bowl

*Add shredded coconut, shaved almonds, and milk chocolate chips to the batter. Mix until well incorporated.

Shape dough into desired dough balls. A large cookie would weigh about 5oz, and a small cookie would weigh 3oz.

Place your dough in a container to freeze for at least 2 hours.

Preheat oven to 350 degree Fahrenheit

Bake cookies for 12 minutes

Let them rest for 5 minutes, out of the oven, on the cookie sheet to get that chewy texture.