1 cup unsweetened shredded coconut
2 tablespoons soy sauce or coconut aminos ( if you use coconut aminos add 1/2 teapsoon of salt)
1 tablespoon maple syrup
1/2 teaspoon smoked paprika
1 teaspoon of liquid smoke
preheat oven to 350 degrees
Mix coconut, and all other ingredients in a bowl.
Spread coconut mixture onto a parchment lined cookie sheet, and bake for 5 mintues.
Stir the coconut around on the pan, and continue baking for another 5 minutes or until the coconut is brown and crispy. Watch the coconut carefully to make sure it is not burning, as it can burn quickly.
Allow to cool, and store in an airtight container in the fridge for up to one week.