Pre-heat oven to 375 degrees. Place 1 cup whole almonds on a baking sheet and toast in oven for 8 - 10 minutes. Remove from oven and cool. Cut each almond in half
Combine dry ingredients; set aside.
In a large bowl, cream together butter, shortening and sugars. Beat in the eggs, one at a time, and stir in extracts. Stir in the dry ingredients until well mixed, then stir in chocolate chips, coconut and almonds. (Note: you may have to blend it together with your hands, because the mixture tends to be crumbly).
Form into large rounded balls using a 1 1/2" diameter cookie scoop. Place on an ungreased cookie sheet, and flatten tops slightly
Bake for 8 - 10 minutes. Cool on baking sheet for 5 minutes before removing to wire rack.
Yield: 38 large cookies.