Measure out your coconut and place it in a large mixing bowl.

In a large measuring cup, whisk together the soy sauce, maple syrup, and liquid smoke. Pour this over the coconut and mix thoroughly, so all pieces are coated with the marinade. Set aside to let marinate for 20 minutes (optional, but it helps!).

While the coconut is marinating, preheat your oven to 325F and line a large baking sheet with parchment paper. When the coconut is ready, pour it onto your baking sheet and use a spatula or wooden spoon to smooth it out as evenly as possible.

Place the baking sheet in your preheated oven and set a timer for five minutes. When the timer goes off, use your spatula or wooden spoon to flip / stir the whole tray of coconut, making sure there are no pieces stuck to the sides or parchment. Then, even it out again. This step is so important because this stuff burns easily! Place your baking sheet back in the oven and repeat this step 3-4 times, or until the coconut is mostly browned. It's okay if it looks a little burnt in some areas; once you mix everything together it will be purrrrfect.

Finally, add your coconut bacon to your food processor with the sea salt. Pulse about 10 times or until everything is combined and the coconut is a nice, almost powder-y texture.

Let the coconut bacon salt cool and store it in an air-tight container in your pantry. Sprinkle it all over your tofu scramble, pancakes, vegan mac & cheese, pizza, salads, basically your entire life!