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Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.
Add coconut and maple syrup to a medium mixing bowl. Mix until evenly combined and all of the coconut is evenly coated in maple syrup.
Using a 1 tbsp cookie scoop, pack 1 tbsp of shredded coconut mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture will be loose and not hold together.
Lightly wet the back of a metal spoon with water and then use it to press and shape the mixture until it becomes a round disk (about 2 and ⅜ inches wide). Repeat with remaining mixture, spacing each about 1 inch apart.
Bake the cookies for about 8-10 minutes or until the edges are lightly browned and surface is starting to brown.
Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set.