Cream butter thoroughly; add in butter and mix well.

Blend in coconut extract and eggs.

Add flour and cocoa and mix well.

Stir in 1/2 c. almonds and 1/2 c. chocolate chunks.

Spread into greased 8x8 inch square pan.

Bake at 350 degrees for 40 minutes or until toothpick inserted in center comes out clean.

Prepare frosting by combining butter, cocoa, and milk in a small saucepan.

Bring to a boil.

Stir in powdered sugar and mix thoroughly.

Pour over hot brownies; top with additional 1/4 c. almonds, 1/4 c. chocolate chunks, and 1/4 c. shredded coconut.

Cool at room temperature or in refrigerator.