Preheat your oven to 160 C (325 F). Line a baking tray with a non-stick mat or a piece of baking paper.
Place the miso paste into a small bowl with the maple syrup. Cream the two together using a spoon. Add the liquid smoke and stir that in until smooth. Mix in the soy sauce, black pepper and coconut oil.
Place the coconut flakes into a large bowl and pour the miso mixture on top. Toss it all together with your hands until the flakes are fully coated.
Spread the flakes out onto the baking tray and bake for 20-25 minutes, stirring and tossing the mixture every 5-10 minutes to prevent burning. The flakes should look dark and feel dry but they won't seem crisp until they've had a chance to cool.
Once fully cooled, store in an airtight container in the freezer.