In a mixing bowl, pour in the maple syrup and add the shredded coconut. If you’re using coconut flavoring or vanilla, add it now. Stir until every shred looks evenly coated and the mixture turns glossy and thick.

If you want the chocolate version, add the cocoa powder and stir until the color is even and there are no dry streaks.

Continue mixing for 30–60 seconds until the mixture goes from loose and shiny to noticeably clumpy.

Scoop small portions and press them firmly into compact mounds or flattened rounds.

Set the formed cookies aside until the surface feels less tacky to the touch.