Preheat oven to 400° F. Spray cooking spray on two baking sheets and set aside. In a standing mixer, mix together the butter, brown sugar, and white sugar on high until creamy (about 3-4 minutes). Halfway through mixing, scrape down the sides of the bowl to make sure it's completely mixed. You'll know the butter and sugar are done mixing when it's slightly lighter in color.
To a separate bowl, add the flour, cocoa powder, baking soda, cornstarch, and salt. Whisk together and set aside.
Add vanilla extract and eggs to the standing mixer, and mix on medium speed until well combined. Make sure to scrape down the sides of the bowl. Add flour mixture to the standing mixer and mix on the lowest setting until just combined. Add chocolate chips while flour is still mixing in–this minimizes the risk of overworking the cookie dough.
Roll the cookie dough into 12 large balls and spread out 6 on each pan. Press down on each cookie with two fingers to flatten slightly, otherwise they won't flatten enough while baking. Bake for 9-10 minutes, or until they start cracking on the edges.
Flatten cookies slightly more with a spatula if not flat enough to put on topping. You can also use a large round cookie cutter to perfectly round out the cookies. Just make sure that the cutter is larger than the cookie, and move in a circular motion on the pan around the cookie immediately after taking them out of the oven.
While the cookies are cooling, make the coconut topping. Mix together shredded coconut and the corn syrup in a small bowl. When the cookies are cool, evenly distribute the coconut topping on each of the cookies and spread out the coconut. The coconut is sticky, so it's easiest to spread the coconut with slightly wet fingers.
Melt the melting chocolate in the microwave. Stir after the first 30 seconds, and then every 15 seconds after that. Once melted (it should only take a minute or less), drizzle the melted chocolate on top of each cookie.
Place three almonds on the top of each cookie, as pictured. Enjoy!
