Preheat oven to 350°F (175°C). Line a baking sheet with parchment.

Whisk coconut, oats, flour, baking powder, and salt in a bowl.

Beat butter and brown sugar until creamy; add egg and vanilla and mix.

Fold dry ingredients into wet, then stir in almonds and chocolate chips.

Scoop 2-tablespoon mounds onto sheet, flatten slightly, 2 inches apart.

Bake 10–12 minutes until edges are light golden. Cool 5 minutes on sheet, then transfer to a rack.