Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
Add the eggs, milk, vanilla extract, and coconut extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Gently fold in the oats, dark chocolate chunks, shredded coconut, and chopped almonds.
Scoop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
