4 cups large flaked unsweetened coconut
3 Tablespoons tamari
2 Tablespoon maple syrup
1 Tablespoon Colgin liquid smoke – Colgin brand is plant-based, some are not
1 teaspoon smoked paprika
Preheat oven to 325°.
In a medium sized bowl, whisk together your tamari, 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.
Pour coconut onto a greased baking sheet or Pampered Chef baking stone (which doesn’t need to be oiled) and the coconut flakes didn’t stick at all.
Bake for 15-17 minutes, taking the pan out to stir the coconut every 5 minutes. Broil for 2 minutes and stir it. Put bake in oven and broil for 2 minutes and stir. Put back in oven and broil 2 minutes and stir. (That’s not a typo. Repeat broil for 2 minutes and stir it 3 times.) Watch closely to prevent burning.
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 bites can be stored in an air-tight container and should last about a week. It didn’t last that long around here.