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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
In a spacious bowl, combine the prepared carrots, olive oil, grated ginger, minced garlic, orange zest, orange juice, maple syrup, salt, and black pepper. Toss thoroughly to ensure the carrots are evenly coated.
Distribute the seasoned carrots in a single layer onto the prepared baking sheet. Avoid overcrowding the pan to allow for proper roasting.
Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and slightly caramelized. Stir them once halfway through the cooking time.
While the carrots roast, spread the shredded coconut on a small, dry pan. Toast over medium-low heat for 3-5 minutes, stirring frequently, until golden brown and fragrant. Watch carefully to prevent burning.
Remove the roasted carrots from the oven. Transfer them to a serving dish.
Sprinkle the toasted coconut and fresh chopped parsley over the warm carrots just before serving.