Preheat the oven to 350°F. Line two baking sheets with parchment paper or spray with cooking spray.
In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the egg, vanilla and coconut extract and beat until smooth. Then add in flour, salt and baking soda and mix until combined. Gently fold in 1/2 cup coconut, mini chocolate chips, sliced almonds and Almond Joy pieces.
Roll the dough into golf ball sized balls and place on prepared baking sheets. Sprinkle with remaining coconut.
Bake for 8-10 minutes, or until edges are golden. Remove from oven and allow to cool on baking sheets for about 10 minutes. Then move cookies to cooling rack to cool completely.
To store: Store cookies in an airtight container or bag at room temperature for up to 3 days.To freeze baked cookies: Let cool completely, then add to a freezer bag or container. Store in freezer for up to 3 months. Let sit at room temperature to thaw or heat in microwave or oven until warm.To freeze the dough: Roll dough into balls, then place on baking sheet. Freeze for about 30 minutes to harden. Then add to a freezer bag and store in freezer. When ready to bake, place dough on baking sheet on top of the oven while it preheats. Cookies may need to bake a few minutes longer since they were frozen.