- 2 cups large, unsweetened coconut flakes (do not substitute shredded coconut)
- 2 tablespoons olive oil
- 2½ tablespoons soy sauce
- 1 tablespoon liquid smoke
- 1 tablespoon sriracha sauce
Preheat oven to 350°F.
In a medium bowl, gently mix all ingredients until coconut is coated.
Line a baking sheet with parchment paper. Spread coconut in a thin, even layer on top.
Bake 10–14 minutes, stirring once and rotating the pan halfway through, watching carefully towards the end of the cooking time to ensure it does not burn. Remove when coconut is browned. Allow to cool; it crisps up as it cools.
Serve immediately, or store leftovers in a sealed plastic bag in the freezer (coconut bacon comes back to room temperature after a few minutes at room temperature).