Preheat your oven to 350°F (175°C).
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a separate bowl, cream the softened butter and brown sugar until fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, blending until just combined.
Fold in the shredded coconut and chopped almonds.
Stir in the chocolate chips for added richness.
Drop tablespoon-sized portions of dough onto a lined baking sheet, spacing them apart.
Bake for 10-12 minutes, or until the edges are set.
Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.