Make the Sauce

1. Make the Coating: In a shallow dish, use a fork to toss the coconut and sugar together. Add the melted butter and stir until all the coconut is moistened.

Make the French Toast

1. Preheat oven to 300°F (149°C) and adjust oven rack to the middle position. Place a wire rack onto a rimmed baking sheet.
2. In a shallow dish, whisk together egg yolks, brown sugar, flour, salt, vanilla, and almond extract until smooth. Gradually stir in the milk until well blended.
3. Using your hands, soak the bread in the milk mixture until saturated but not falling apart, about 10 seconds per side. Allow excess mixture to drip off. Transfer to another baking sheet; repeat with remaining slices.
4. Place soaked bread slice in the coconut coating. Gently press coating onto the bread, flip, and repeat with the other side. Place coated bread slice back onto the baking sheet; repeat with other slices.
5. In a skillet, heat 1 tablespoon of oil over medium heat. Once hot, transfer two slices to the skillet and cook until golden brown, 2 to 3 minutes per side. Transfer to the baking sheet with the wire rack, wipe the skillet with a paper towel, and repeat cooking with remaining slices, adding 1 tablespoon more oil for each batch.
6. Place baking sheet of french toast in the preheated oven for 5-7 minutes.
7. Serve warm with chocolate-almond sauce.