6 ounces semi-sweet chocolate (I used ½ semisweet and ½ bittersweet), cut into pieces
1 cup sifted all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
4 ounces (1 stick) unsalted butter
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup granulated sugar
1 cup old-fashioned or quick0cooking (not instant) oatmeal
3½ ounces (1 cup, firmly packed) shredded coconut
Adjust two racks to divide the oven into thirds and preheat to 350ºF. Line cookie sheets with parchment or silicone mats.
Melt the chocolate in the top of a small double boiler over hot water on moderate heat. Set aside to cool for a few minutes.
Meanwhile, sift together the flour, baking soda, and salt, and set aside. In the small bowl of an electric mixer cream the butter. Add the vanilla and the almond extracts and the sugar, and beat until blended. beat in the egg and the melted chocolate. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until incorporated. Mix in the oatmeal and the coconut.
To divide the dough evenly: On a long piece of wax paper, place the dough by rounded tablespoonfuls in 28 to 30 equal mounds. Roll each mound between your hands to form a ball and place the balls on the cookie sheets at least 2 to 2½ inches apart, no closer.
Press the tops of the cookies with the back of the tines of a fork to flatten them to ½-inch thickness. First press all in one direction, and then press in the opposite direction.
Bake for about 15 minutes, reversing the sheets top to bottom and front to back once to ensure even browning. When done, the cookies will feel crusty on the tops, but semisoft in the centers— they will harden as they cool.
With a wide metal spatula, transfer the cookies to racks to cool.