Pre-heat the oven to 350 degrees, and line 2 sheet pans unbleached parchment paper.
Mix all of the ingredients in a medium mixing bowl, until thoroughly coated in the maple syrup.
To make clusters, use a spoon to drop a couple tablespoons of the mixture into a cluster onto the sheet pan, lining up the clusters like you would cookies on a cookie sheet. To make one large sheet pan to break up into uneven clusters and smaller chunks, divide the mixture between the 2 sheet pans and spread the mixture out evenly, making sure everything is touching so it sticks together.
Bake the coconut clusters at 350 degrees for 14 minutes until the coconut is lightly toasted. Do NOT touch the coconut clusters for about 1 hour so that they harden. Leave them on the sheet tray. Once the coconut clusters are completely cooled, they will be hardened and stick together well. If you made a large sheet pan full, you can break apart your clusters once they are cooled. Store your coconut clusters in an airtight container in the pantry up to 3 months.