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Preheat the oven to 300ºF. Line a baking sheet with parchment paper.
In a large bowl, combine the chopped nuts and chopped flaked coconut. In a measuring cup, whisk together the almond butter, coconut oil, and maple syrup. If using, stir in the vanilla, spices, and/or salt.
Pour the liquid ingredients over the dry ingredients mixture and stir until all of the dry ingredients are coated. Spread the granola in an even layer on a parchment-lined baking sheet and press down with a spatula or your hands.
Bake for 37 minutes. When it is browned and feels dry to the touch, remove from the oven. Let the granola cool completely without disturbing to help chunks form. Once cooled, break up the granola.
Store at room temperature in an airtight container for a few weeks, or for up to 2 months in the refrigerator.