Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, brown sugar, and granulated sugar until light and fluffy, about 1 minute.

Add the egg, vanilla extract, and coconut extract. Mix until combined. Scrape down the sides of the bowl with a rubber spatula and give the mixture one more quick mix.

In a small bowl, whisk together cocoa powder, flour, baking soda, espresso powder, and salt.

With the mixer on low, slowly add the dry ingredients. Continue to mix until thoroughly combined.Fold in the chocolate chips and 1/3 cup of the shredded coconut.

Measure out 2-tablespoons of dough at a time and roll into balls (the dough will be a little sticky). Place the dough balls on the cookie sheet, spacing them 3 inches apart.

Gently press down each dough ball slightly. Top with a teaspoon each of the remaining shredded coconut and sliced almonds and press down gently so the ingredients stick to the dough.

Bake for 15 minutes. Allow the cookies to cool onthe baking sheet completely. Store the cookies in an airtight container for up to 3 days.