Whisk the tamari, oil, vinegar, syrup, and paprika in a medium sized mixing bowl. Add the coconut and mix it around until it's all evenly coated. Allow the coconut to sit for at least ten minutes, so that it soaks all of the marinade up.
To prepare in the oven, preheat the oven to 300F. Spread the coconut evenly over a foil or parchment lined baking sheet. Bake for 8-12 minutes, stirring halfway through to prevent burning (check the bacon at the five minute mark, because it cooks up quickly). Let cool completely before serving.
To prepare in a dehydrator, spread the coconut on a Teflex lined dehydrator sheet and dehydrate for 8 hours, or until crispy and dry. You can mix it around a few times to make sure it dehydrates evenly.
Coconut bacon can be stored in an airtight container in cool, dark place for up to 1 month.