In the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric mixer), combine the butter, sugars, egg, and extracts. Beat on medium-high speed until creamy and well combined, about 4 minutes.

Stop and scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and optional salt, then beat on low speed until just combined, about 1 minute.

Again, stop and scrape down the sides of the bowl. Add the coconut, almonds, and chocolate chips, and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll them into balls, and flatten slightly. Pro tip: Arrange chocolate chips strategically on top of each mound by taking chips from the underside and adding them on top.

Place the mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Don't bake with unchilled dough, as the cookies will come out thinner, flatter, and more likely to spread.

Preheat your oven to 350°F, line a baking sheet with a Silpat or spray with cooking spray. Space the dough mounds at least 2 inches apart on the baking sheet (I bake 8 cookies per sheet).

Bake for about 10 to 11 minutes (I baked mine for just under 11 minutes) or until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. Don't overbake! Coconut tends to burn, and the undersides of cookies can easily get too dark, so keep an eye on them. The cookies will be pale and look undone, but they'll firm up as they cool.

Let the cookies cool on the baking sheet for about 10 minutes before serving. I let them cool right on the baking sheet without using a rack.