Preheat the oven to 325 and line a baking sheet with parchment paper.
In a medium bowl, combine coconut aminos, maple syrup, coconut oil and salt. stir to combine.
Add the coconut flakes and gently stir to coat it with the mixture.
Spread the coconut flakes in an even layer on the parchment paper, drizzle any excess liquid over the coconut.
Bake for 12 minutes, stirring and flipping the flakes every 3-5 minutes until crispy and golden. Watch them carefully in the last few minutes asn they can be easily burnt.
Remove from the oven and let cool for 10 minutes, it will continue to crisp as it cools.
Store in an airtight container at room temperature for up to a week.
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