Preheat oven to 350 degrees. Spread coconut and almonds in one layer on a rimmed baking sheet. Bake until golden, tossing once, 6 to 8 minutes. Set aside to cool.
In a small bowl, whisk together orange juice, vinegar, and thyme. Season with salt and pepper. Whisking constantly, add oil in a slow steady stream.
In a large bowl, combine lettuce with oranges and apple. Add coconut and almonds; toss salad with vinaigrette as desired. Serve immediately.