Using a stand mixer, beat together the butter, sugar, eggs and vanilla until the mixture is light and fluffy. Add in the flour, cocoa, baking soda and salt. Stir the mixture until it is well blended. Add in the Mounds bars and chocolate chips. Mix until combined. Drop the batter by rounded teaspoons onto baking sheets, then refrigerate for 30 minutes before baking. You can also refrigerate the dough in the bowl for an hour and drop the dough on the cookie sheets after refrigerating.

Bake the cookies in a 350 degree oven for 8-10 minutes. Do not overbake. Let the cookies cool for 3-5 minutes on the baking sheet, then move them to a wire rack to cool completely.

In a microwave safe bowl, melt the chocolate chips for 30 seconds then stir the chips. Melt in 20 second intervals, stirring in between, until the chips are completely melted. Spoon a teaspoon of the melted chocolate on top of each cookie. Immediately sprinkle on coconut and almonds.

Allow the chocolate to set completely, then store the cookies in an airtight container.