Pour 1 cup of maple syrup into a medium pan and clip a candy thermometer to the side.

Place over medium heat and bring the syrup to a boil. Continue boiling until it reaches the soft ball stage (234–236°F / 112–113°C).

Remove from heat and allow to cool for five minutes.

Begin to beat the syrup with a fork, or use beaters or a stick blender. Continue until it just starts to crystallize.

Stir in coconut flavoring or Vanilla Extract (Alcohol-Free). Add cocoa powder if you want a chocolate version.

Add shredded coconut and stir until fully coated.

Drop spoonfuls of the mixture onto parchment or waxed paper, spacing them slightly apart.

Let the cookies cool completely at room temperature until firm.

Serve and enjoy.