Step 1

Preheat oven to 325°F.

Step 2

In a medium sized bowl, whisk together the liquid aminos, liquid smoke, maple syrup and paprika. Once combined, pour coconut flakes into bowl and stir gently until all pieces are evenly coated with the sauce.

Step 3

Pour coconut onto a greased baking sheet. I used a baking stone (which doesn't need to be oiled) and the coconut bacon didn't stick at all.

Step 4

Bake for 15-17 minutes, taking the pan out to stir the coconut every 5 minutes. Make sure to keep a close eye on it at the end of the cooking process because it can easily burn.

Step 5

Once you have the coconut out of the oven, move it to a plate or bowl to cool -- it will continue to crisp up a bit as it cools and should be perfectly crunchy at room temperature. The coconut bacon can be stored in an air-tight container and should last about a week. It didn't last that long around here.