Preheat oven to 350 degrees F (175 degrees C).

Butter an 8x8-inch square baking pan.

In a large mixing bowl, beat unsalted butter and sugar until creamy.

Add the egg and cocoa powder; beat until well mixed.

Pour in graham cracker crumbs, 1 cup coconut, and almonds; beat on low speed until combined.

Press the mixture into the bottom of the prepared baking pan.

Bake in the preheated oven for 12 minutes.

Let the crust cool completely.

Melt chocolate chips with butter in a saucepan over very low heat, stirring until blended.

Remove from the heat and allow to cool slightly.

Spread the chocolate mixture over the crust in a smooth layer.

Refrigerate the dish while you make the next layer.

Beat the pudding mix and milk in a mixing bowl until thick and smooth.

Spread the pudding over the chocolate layer.

Sprinkle with 1/4 cup coconut.

Cover loosely, and refrigerate until chilled and set, at least 1 hour.