Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.

Combine Coconut Mixture: In a medium bowl, whisk together the sweetened condensed milk, coconut, egg white, vanilla extract, and almond extract. Set aside.

Melt Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler), melt the butter, unsweetened chocolate, and semisweet chocolate. Stir occasionally until smooth. Remove from heat and let cool slightly.

Whisk Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

Make Chocolate Batter: In a large bowl, whisk the sugar into the cooled chocolate mixture. Add the eggs one at a time, whisking well after each addition. Gradually whisk in the dry ingredients until just combined.

Assemble and Swirl: Pour about one-third of the chocolate batter into the prepared pan and spread evenly. Drop spoonfuls of the coconut mixture evenly over the batter. Pour the remaining chocolate batter over the coconut mixture and gently spread to cover. Drop the remaining coconut mixture on top.

Swirl: Using a butter knife, gently swirl the coconut mixture into the chocolate batter to create a marbled effect.

Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Cool: Let the brownies cool in the pan for 15 minutes before lifting them out to cool completely on a wire rack.