Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread coconut and almonds in an even layer on baking sheet. Bake for 7-8 minutes, stirring halfway through. Coconut will brown quickly, watch carefully.
In a large bowl, combine golden grahams, rice chex, toasted coconut and almonds. Set aside.
In a saucepan over medium heat, combine butter, corn syrup, sugar, and salt. Bring to a boil. Boil for a full two minutes, then remove from heat. Add vanilla and stir to combine.
Pour butter mixture over cereal mixture. Stir until cereal is evenly coated.
Lay parchment out on multiple baking sheets or counter top. Spread cereal mixture across parchment paper in a thin layer and allow to dry for 1-2 hours. Mixture will remain slightly sticky.
Store leftovers in a sealed container at room temperature. Best enjoyed within 3-4 days - over time, cereal will begin to get soft.
Rice chex can be substituted with corn chex or wheat chex if needed.