Chocolate Chunk Oatmeal Coconut Cookies

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I made these about a month ago. No picture, but the recipe is from the large Gourmet cookbook I got.

2 sticks (1 cup) unsalted butter, softened
1 cup packed brown sugar (light or dark)
6 tbsp granulated sugar
2 large eggs
1.5 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 cup flour
2 1/4 cup old fashioned rolled oats
1.5 cups finely shredded unsweetened dried coconut
12 oz semisweet or bittersweet chocolate, cut into 1/2 inch chunks (about 2 cups)
3/4 cup unblanched whole almonds, toasted and chopped

Put racks in upper and lower thirds o oven and preheat to 375. Lightly butter two large baking sheets.

Beat together butter and sugars in a large bowl win an electric mixer until pale and fluffy. Beat in eggs. Beat in vanilla, baking soda, and salt. Beat in flour at low speed. Stir in oats, coconut, chocolate and almonds.

Place 1/4 cup mounds of dough about 3 inches apart on baking sheets (about 8 cookies per sheet), then gently pat down each mouth to about 1/2 inch thick. Bake cookies in batches, switching position of racks halfway through baking, until golden, 15-18 minutes. Cool cookies on sheets for 1 minute, then transfer to racks to cool completely.

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