6 oz (170 grams) Semi-sweet baking chocolate, coarsely chopped or 1 cup (250 mL) semi-sweet chocolate chunks or chips
1 1/2 cups Chopped almonds
Preheat oven to 350°F (180°C). Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and imitation coconut extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate and almonds
Drop by rounded tablespoons about 2-inches (5 cm) apart onto baking sheets sprayed with no stick spray.
Bake 8-10 minutes or until cookies are just set. Cool on baking sheets 2 minutes. Remove to wire racks. Cool completely.