In a large saucepan over medium heat, combine granulated sugar, butter, milk, cocoa powder, and salt.  Bring to a boil.  Boil for 2 minutes.  Remove from heat.  Stir in almond butter and almond extract until smooth.  In a large bowl, pour mixture over oatmeal and coconut.  Stir well to combine.  Immediately drop tablespoons of mixture onto parchment lined baking sheets.  You can also use an ice cream scoop (#20-24) to form cookies.  Store at room temperature in a tightly sealed container for up to a week.