Preheat oven to 350 degrees F. Prepare large baking sheets by lining with parchment paper.

For the cookie dough, in a large mixing bowl using a mixer with the paddle attachment, or by hand with a spatula, cream together the butter and sugar. Add eggs and vanilla and beat to achieve a creamy texture.

In medium bowl, mix together flour, sifted cocoa, baking powder and salt. Gradually add the dry ingredients mixture to the wet mixture. Mix until all dry ingredients are incorporated; dough will be very thick.

Form dough into approximately 45 balls using no more than 1 tablespoon of dough for each. Evenly place balls on prepared baking sheets. Press forefinger or thumb into the centre of each ball to slightly flatten the cookie and create a deep well. (The well will be filled with the white chocolate filling after baking).

Bake one sheet at a time for 12 - 13 minutes each. Remove from oven and allow cookies to set on baking sheet for 2 minutes before removing to a wire rack to cool completely. 

Meanwhile for the filling, create a double boiler by placing a heatproof bowl over a saucepan of hot simmering water. To the bowl add chopped white chocolate and cream, stirring constantly until the chocolate is melted and smooth. Remove from heat, add butter and vanilla and stir until the butter is melted and combined. Add ¾ cup of the coconut (reserve remaining ½ cup for topping) and chopped almonds and stir to combine. Let cool for 5 minutes but do not allow filling to set.

Mound about half a teaspoon of filling into each cookie indent. Immediately sprinkle each cookie top with remaining coconut. Let cookies sit at room temperature for 2 hours to allow filling to set before storing.