Preheat your oven to 300F.

In a small sauce pan, combine the soy sauce, water, maple syrup and smoked salt.

Stir over medium heat until the salt has melted and the mixture is uniform.

Take off the heat and set aside.

Sprinkle your coconut in an even layer on a large baking tray.

Drizzle the soy sauce mixture over the coconut, toss to coat the coconut and re-spread the coated coconut in a flat, even layer. The only reason you do it this way around is if you put the coconut in with the mixture it gets soggier faster, but if it gets a little soggy, don't worry, it'll be fine.

Bake in the oven for 15-20 minutes. After 15 minutes keep a good eye on it. The first time I did about 22 minutes and it burnt to a crisp, but 18 minutes was about perfect for my second batch. It will get crunchier as it cools down, so don't worry if it's still a little flimsy when you first take it out. You just don't want it to still be soaking wet and still dripping in it's own liquid (that's what she said).

Once the coconut flakes around the edges get browned and crispy is a good sign that it's ready. The middle will firm up as it cools.