Preheat oven to 325ºF (160ºC). Line a baking sheet with parchment paper or a silicone mat.

Spread almonds on baking sheet. Spread flaked coconut on a pie dish or a small baking dish. Bake almonds and coconut for 5 minutes. Make sure that the coconut has started to turn brown at the edges, but not completely brown.

In a medium bowl, mix olive oil and sea salt. Pour warmed almonds into the bowl and stir to coat. Spread almonds on baking sheet and return to the oven for another 10 to 12 minutes, until the almonds are a nice golden brown.

Remove baking sheet from oven and let them cool for 15 to 20 minutes. Once cooled, mix almonds with toasted coconut, chocolate, and cranberries. Store in an airtight container for 1 to 2 weeks. The almonds are crunchiest during the first week.