Preheat oven to 350.
Beat butter and sugar in large bowl.
Add eggs one at a time, beating after each addition.
Add coconut and almond extract, mixing well.
In a separate bowl, mix flour, baking powder, and salt.
Add flour mixture to wet ingredients and stir to combine.
Stir almonds and coconut into dough.
Divide dough in half.
Shape each half into 10″ x 4″ rectangle, using floured hands.
Set each loaf 2″ apart on a baking sheet.
Bake for 30 minutes or until the dough is set.
Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
Using a serrated knife, cut the loaves into diagonal slices, 1/2″ thick.
Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
Turn over slices, and bake for 8 to 9 minutes more.
Remove biscotti from oven, and allow to cool completely on a cooling rack.
Combine semi-sweet or milk chocolate and coconut oil in a small microwave-safe bowl.
Microwave on high in 30 second increments, stirring in between, until chocolate glaze is smooth.
Using a spoon, spread a layer of glaze on the top of each biscotti.
Place extra coconut or almonds in a shallow bowl.
Gently press chocolate coated side of each biscotti in coconut or almonds; shake off excess.
Place coated biscotti on a tray.
Repeat with glaze and toppings for each biscotti.
Refrigerate for 15 minutes to set glaze.