Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter and sugar together until the mixture is pale and fluffy, about 2-3 minutes—look for a light, creamy texture.
Add the vanilla extract and mix until well incorporated. Then, fold in the shredded coconut and chopped nuts until evenly distributed.
Gradually add the flour to the mixture, mixing just until a dough forms. It should be slightly sticky but manageable.
Using a teaspoon or cookie scoop, shape small dollops of dough into rounded mounds and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and set—watch for color changes and listen for a gentle browning sound.
Remove the baking sheet from the oven and let the cookies cool slightly for 5 minutes. While still warm, press an almond slice into the top of each cookie to resemble spikes, then let them cool completely on a wire rack before serving.
