Position a rack in the upper third of the oven and preheat to 300ºI’ve found that the bacon gets crisper on an unlined baking sheet but lining the baking sheet with parchment paper makes it easier to clean since the bacon tends to stick. If using a Teflon-coated baking pan, I’d recommend lining the pan with parchment paper so you don’t risk scratching the pan when you scrape off the sticky, crispy bacon.
In a large bowl, toss together the coconut flakes, tamari, maple syrup, and liquid smoke until the coconut is evenly coated.
Spread the coconut bacon on a rimmed baking sheet and place in the oven. Bake until deep golden brown, 14-20 minutes, tossing the bacon gently once or twice during the baking process. This helps it cook evenly and keeps it from sticking, but take care not to crush up the coconut as you toss.
The coconut bacon will be soft at first but will firm up when cool. To test whether it’s done, place a few pieces on the counter to cool quickly. If it’s still soft after cooling, return to the oven for a few minutes and test it again.
Let cool completely, then store airtight at room temperature for up to 1 month. If the coconut bacon becomes soft, return it to the oven to crisp it up again.
Nutritional values are based on one of twelve servings.