1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and ensures even browning on the bottom. Set them aside.

2. Cream Butter and Sugars: In a large mixing bowl, using either a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar together on medium-high speed. Continue creaming for about 3-4 minutes, or until the mixture is light, fluffy, and pale in color. This step is crucial as it incorporates air into the dough, which helps create a tender cookie.

3. Add Wet Ingredients: Add the room temperature eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed to ensure everything is well combined. Beat in the pure vanilla extract and the almond extract until just incorporated. The almond extract is a key ingredient that enhances the overall “Almond Joy” flavor profile.

4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, which leads to a consistent texture and rise in every cookie.

5. Mix Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients in the large bowl. Mix on low speed until just combined. Be careful not to overmix at this stage. Overmixing develops the gluten in the flour, which can result in tough, dense cookies instead of soft and chewy ones. Stop mixing as soon as you no longer see streaks of flour.

6. Fold in the Goodies: Gently fold in the sweetened shredded coconut and the semi-sweet chocolate chips using a rubber spatula or wooden spoon. Mix until they are evenly distributed throughout the cookie dough. The dough will be thick and chunky.

7. Portion the Dough: Using a medium cookie scoop (about 1.5 tablespoons) or a regular spoon, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to allow for spreading during baking. You should get about 3 dozen cookies from this recipe.

8. Add the Almond Topping: Gently press one whole raw almond into the center of each ball of cookie dough. This not only adds the signature almond crunch but also gives the cookies their classic, recognizable look.

9. Bake to Perfection: Bake in the preheated oven for 10-12 minutes. The cookies are done when the edges are lightly golden brown and the centers are set but still look slightly soft. They will continue to cook a bit on the hot baking sheet after you remove them from the oven. For chewier cookies, err on the side of underbaking slightly.

10. Cool Down: Let the cookies cool on the baking sheets for 5-10 minutes. This allows them to firm up enough to be moved without falling apart. After this initial cooling period, transfer them to a wire rack to cool completely. Storing them before they are fully cool can trap steam and make them soggy.