Line a large baking pan with parchment paper or silicone baking mat. Whisk together the oil and syrup into a large bowl. Add in the coconut and mix with a spatula until evenly mixed. Taste and add more syrup if needed.
Using a 1.5 tbsp cookie scoop, pack coconut mixture into scoop and release onto prepared baking pan, spacing the cookie balls about 2 inches apart.
Press down on each cookie ball so that it forms a thick disk. Reshape edges as needed so that the cookies are a compact disk and look like cookies.
Place into freezer and chill for 30 minutes or until cookies are hard and set. You can eat the cookies directly from the freezer (if you prefer firmer cookies) or let them sit out a few minutes to soften before eating. Uneaten cookies should be stored in the freezer or fridge. Do not let the cookies stay out at room temperature for too long because they will become too soft.
Notes
Make sure to pack the mixture into the cookie scoop. You want the balls to be tightly packed so that the mixture stays together when it is setting.
Cookies should be chilled in freezer to set. After that, you can store in the fridge or freezer.
Different sugar free syrups can vary in thickness. I used Lakanto Maple Flavored Syrup* which is very thin. If you are using a thicker syrup, I recommend either heating it briefly so it becomes thinner or adding 1-2 tbsp more so that you have enough liquid to coat all the coconut.
If you prefer sweeter cookies you can add another 1-2 tbsp of syrup.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.