Mix tamari, paprika and maple syrup in a small bowl. In a large bowl add coconut flakes, drizzle the wet mixture over top and toss.
Spread the seasoned coconut flakes on to a parchment paper lined cookie sheets, making sure the coconut does not overlap!
Bake for seven to eight minutes. Set the timer for intervals of four minutes and stir each time making sure to rearrange all pieces by bringing the center to the outside and the outside to the centre for even cooking. Watch carefully as the coconut bacon can burn very quickly at this point.
Remove when coconut has a caramelized colour. Let cool, it will get crispy as it cools.
Once cooled, store in an air-tight container. If it softens a bit, re-crisp in the toaster oven on medium for a few minutes. Will last up to a month at room temperature.