Beat together butter and sugars at high speed until fluffy.
Add eggs and beat until just combined, then beat in the vanilla, baking soda and salt.
Add flour and mix at low until just blended.
Stir in by hand, the oats, coconut, chips and almonds.
Arrange 1/4 cup mounds of dough about 3-inches apart on 2 lightly sprayed baking sheets (or sheets lined with silicone mats). Then pat down to 1/2-inch thickness.
Bake on upper and lower thirds of oven, switching positions and rotating pans halfway through, til golden 13-16 minutes total.
Cool cookies on baking sheet for one minute before transfering to a wire rack to cool completely.