¼ cup water
1/8 cup Bragg’s Liquid Aminos
1/8 cup pure maple syrup
½ tsp. liquid smoke
½ tsp. Smoked Paprika (more for color than flavor)
1 T. beet juice (water from boiling a beet) for authentic color
¾ cup unsweetened flaked coconut

Mix the first 6 ingredients in a bowl. Add the coconut and allow it to marinate for a few hours or overnight. Using a slotted spoon, remove the coconut flakes from the marinade and put them on a dehydrator tray with a screen and silicon sheet. Dehydrate at 110 degrees for 24 hours or until crispy. Once it is initially dried, silicon sheet may be removed, if desired to hasten dehydrating time. This could be made in a low oven. Cover baking sheet with parchment and put the mixture on the sheet. Bake until crispy.

May be used any way bacon pieces are used.