This vegan coconut bacon without liquid smoke is savory, crunchy, a little spicy, and totally addicting! Perfect for BLTs, cobb salad, or breakfast bowls!
Preheat your oven to 350 degrees F.
In a bowl, combine coconut flakes with all other ingredients. Let the coconut flakes marinate for about 10 minutes.
Place the coconut flakes on a baking sheet lined with parchment paper (do NOT skip the parchment paper - it will stick otherwise). Try to evenly space out the coconut flakes so that there is as little overlap as possible.
Once the oven is at 350 degrees, bake the coconut bacon for 5 minutes.
After 5 minutes, take the coconut bacon out and stir again. Once the coconut is evenly spaced out again, bake for another 2 minutes.
Repeat the previous step IN TWO MINUTE INTERVALS, taking the coconut bacon out and stirring every time. BE CAREFUL, it can go from perfectly cooked to burnt in little time!
Towards the end of the cooking time, check your coconut bacon in 30-40 second intervals to ensure that it doesn't burn!
In total, your coconut should bake for anywhere between 10-15 minutes (including the first 5 minute bake). However, this time may vary based on your oven.
When the coconut bacon is done, it is slightly blacked on the edges but not burnt. See photos for reference. Let the coconut bacon cool completely (it will continue crisping as it cools on the baking sheet).
Use the coconut bacon immediately, or store in a glass jar on your countertop (do not refrigerate - it can become soggy) for 2-3 days.
For this recipe, you want large coconut flakes, NOT shredded coconut.