Preheat the oven to 350 degrees F. Pour the oats, almonds, cocoa powder, cinnamon, coffee granules and salt on a large rimmed baking sheet. Drizzle the honey and vanilla over the top and mix by hand until thoroughly coated.
Spread the granola out into a thin even layer. Bake for 10 minutes. Mix with a spatula, spread the granola out again and bake another 10 minutes. Then sprinkle the coconut over the top of the granola and bake another 3-5 minutes to toast. Watch the coconut - it burns very quickly!
Once the coconut is toasted, remove the granola from the oven and mix. Cool completely, then mix in the mini chocolate chips. Store in an airtight container until ready to serve.
I made the Almond Joy Granola Parfaits with fresh strawberries and slightly sweetened mascarpone cheese.