Prepare the Dough Base: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside. In a separate large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and dark brown sugar until light and fluffy (about 2-3 minutes).

Incorporate Wet Ingredients: Add the egg and pure vanilla extract to the creamed butter mixture, beating until fully combined.

Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.

Add the Almond Joy Goodies: Fold in the shredded coconut flakes, mini chocolate chips, and sliced almonds using a spatula or wooden spoon. Ensure that the ingredients are evenly distributed throughout the dough.

Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.

Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they will set as they cool.

Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!