In a medium bowl, combine olive oil, maple syrup, reduced sodium soy sauce, and smoked paprika. Stir to combine.
Add the coconut to the bowl. Stir to evenly coat.
Heat a medium pan over medium heat. Once hot, add the coconut and marinade/sauce. Cook until the coconut is deepened in color and golden brown around the edges, only about 3-4 minutes. Stir frequently to avoid burning.
Remove from the heat. Let the coconut cool in an even layer for at least 5 minutes. As the coconut cools it will become crisper.
Store refrigerated in an air-tight container for 3-4 days. You can re-crisp the bacon bits on the stove over medium heat.
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Notes
Coconut chips: These are larger than shredded coconut and coconut flakes. If unable to find raw coconut chips, toasted chips can be used. They will cook much more quickly than raw coconut chips. Shredded coconut can also be used but it will also cook more quickly. Always choose unsweetened and unflavored coconut.
Spice: Add 1 teaspoon of hot sauce or ¼ teaspoon cayenne pepper to the marinade for a spicy kick.