Preheat oven to 350 F/177 C and toast almonds on an ungreased cookie sheet until golden brown. Set aside. Keep the cookie sheet for cooking the biscotti.
Cream butter, sugar, and salt together until light and fluffy. Add the eggs and vanilla, and beat well. Mix in the shredded coconut.
Add in baking powder and flour, one cup at a time, mixing until just combined. The dough should be slightly sticky. Mix in the almonds and chocolate chips.
Divide the dough in half, forming each half into a log about 10 inches long, 3 inches wide, and 3/4 inch high. Place on an ungreased cookie sheet and bake 30-35 minutes, until the top is golden brown.
Allow the logs to cool for about 30 minutes.
Reduce the oven temperature to 325 F/163 C.
Place one log on a cutting board and cut in diagonal slices about 1/2 inch thick. Repeat for the other log. Stand slices up on the cookie sheet, leaving space between each one for air to circulate, and bake for 15-20 minutes. Turn oven off and leave biscotti to fully harden in the oven for another 30 minutes.
Transfer biscotti to a rack and let them cool completely. They will keep at room temperature for 3 weeks (if you can keep them around that long...I have my doubts).