Preheat the oven to 350°F and line a baking sheet with parchment paper. In a mixing bowl, beat the softened butter and sugar until smooth, then stir in the egg and almond extract.

In the same bowl, add the flour, baking powder, and salt. Mix until a dough forms, then fold in the shredded coconut and sliced almonds until evenly distributed.

Divide the dough into 8 equal pieces and shape each into a small rectangle about 2 inches long to resemble a simple house. Place the rectangles on the prepared baking sheet, spacing them 1 inch apart.

Bake for 10 to 12 minutes until the edges turn light golden. Remove from the oven and let the cookies cool on the sheet for 5 minutes before moving them to a wire rack.

Place the chocolate chips in a microwave-safe bowl and heat in 20-second bursts, stirring between each, until fully melted. Dip or spread the top of each cooled cookie with melted chocolate.

While the chocolate is still soft, press two candy eyes onto each cookie to create the haunted house look. Let the chocolate set at room temperature before serving.