Add the coconut and almond extract.
Make the crust and place in a greased or parchment-lined 8 x 8 inch baking pan, reserving 1/2 cup for the topping. (You should make the crust before starting the filling. I just put the fun part first in this post.)
Pat down until smooth. I use gloves for this task.
Bake until golden brown.
Pour the chocolate filling over the crust.
Sprinkle the reserved crumbs over the chocolate filling.
Bake, remove from oven and cut into squares.