Ingredients

• Ingredients Scale 1x2x3x 2 tablespoons tamari, coconut aminos or soy sauce 1 tablespoons liquid smoke, optional 1 tablespoons pure maple syrup 1/2 teaspoon smoked paprika 2 cups large flaked coconut mineral salt for sprinkling, optional coconut oil for greasing, optional

Preparation

• Instructions Preheat oven to 325 degrees. Mix: In a large mixing bowl, combine the tamari, liquid smoke, maple syrup and paprika, making sure to break up any clumps. Add coconut flakes and gently toss making sure to coat each flake well, toss for about 45 seconds or so. Layer: Using a slotted spoon, scoop seasoned coconut flakes and place onto a lightly greased, or parchment paper lined, rimmed baking sheet in a single layer. The key is to stir during baking to cook evenly. Sprinkle lightly with a bit of mineral salt if desired. Bake: Place in oven and bake for 15 minutes. Set the timer for intervals of 5 minutes and stir each time making sure to rearrange all pieces by bringing the center flakes to the outside, and the outside flakes to the center for even cooking. If making a double batch and using two cookie sheets, you may even like to change the position of the sheets in the oven after the second interval, moving the top sheet to the bottom rack and vice versa. Remove when coconut has a nice browned and caramelized color. If for some reason you need to bake longer than 15 minutes, keep close and watch as the coconut bacon can burn very quickly at this point. I really babied my coconut bacon towards the end, it’ll be worth your while if you do too so it doesn’t burn. Cool: Let cool, it will get crispy as it cools. Store: Once completely cooled you can store leftovers in an airtight container and keep in the pantry for up 1 to 2 months. If it softens a bit, re-crisp in the toaster oven on medium for a few minutes, or under the broiler for a few seconds, keeping an eye that it doesn’t burn. Makes 28, 2 tablespoons, servings.