Preheat the oven to 350° F (180°C). Line a cookie sheet with either parchment paper or a silicone baking mat. Set aside.

In a stand mixer or with an electric hand mixer, cream together the butter and granulated sugar. Mix for about 2 minutes until the mixture is fluffy and light in color.

Scrape the sides of the bowl and add in the eggs and coconut flavoring.

Once incorporated, add in the flour and baking powder. Mix until a soft dough forms.

Portion out the dough into 3 Tbsp portions (a #24 scoop is perfect). Using the back of your cookie scoop, make an indent in the center of each cookie (this will puff up some while baking, but if you wait until out of the oven your cookies will crack).

Bake at 350° F (180°C) for 11-13 minutes or until the cookies no longer look wet and glossy. Right out of the oven press the indent again to make your crater more pronounced.

Allow the cookies to cool on the pan.

While your cookies are cooling, make your coconut filling by mixing the sweetened condensed milk and shredded coconut together. Set aside until cookies are cool.

Melt the dark chocolate chips in the microwave by heating for 30 second increments, stirring in between until fully melted.

Once cookies are cool, scoop a heaping Tbsp of coconut filling into each cookie crater.

Top each cookie with a drizzle of chocolate, sliced almonds, and shredded coconut.

Serve and enjoy! Store at room temperature in an airtight container.