Preheat the oven to 350°F. Line two cookie sheets with parchment paper or silicon baking mats.
Combine the almonds and coconut in a food processor and blitz until they're a size you like. I'm picky about textures so I blitzed mine pretty finely. You can also chop them by hand if you don't have a food processor.
Brown half the butter (1/2 cup) by melting it in a shallow pan over low heat. Allow it to sit until the butter starts to turn a light caramel shade. Pull it off the heat as soon as it starts to turn brown-it will continue to cook a bit from the residual heat.
Cream together the browned butter, the remaining 1/2 cup butter, and the sugars. Add the eggs, then beat to incorporate fully. Add the vanilla, almond, and coconut extracts and beat to incorporate.
In a separate bowl, combine the flour, baking soda, and salt. Add to the wet ingredients a third at a time, mixing on low in between each addition until just barely incorporated. Be careful not to overmix. Add the chopped almonds, coconut, and chocolate and mix until just combined.
Refrigerate the dough for 30 minutes to firm it up. Drop the dough in tablespoon rounds onto the prepared baking sheets.
Bake for 5 minutes, then pull the pans out and bang them on the counter. Return the oven and bake for 3 minutes more, then pan bang again. Return to the oven for a final 2-4 minutes, until the edges are starting to brown.