Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper for easy cleanup and to prevent sticking.

In a small bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat until light and fluffy, about 2–3 minutes.

Add vanilla extract and egg to the creamed butter and sugar mixture. Mix until well combined, scraping down the sides of the bowl as needed.

Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Avoid overmixing. Gently fold in semi-sweet chocolate chips, sweetened coconut flakes, and sliced almonds with a spatula.

Scoop 1 1/2 tablespoons of dough onto the prepared baking sheets, spacing cookies 2 inches apart. Bake for 9–12 minutes, or until the edges are lightly golden brown. The centers should look slightly underdone.

Let the cookies cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely. Serve with a glass of milk or your favorite beverage. Store leftovers in an airtight container for up to 5 days.