PREHEAT OVEN TO 300˚ and adjust oven rack to the middle position. Cover a large baking sheet with parchment and set aside.
PLACE COCONUT INTO A BLENDER or food processor and pulse until it resembles a course sand. Set the coconut aside.
IN A MEDIUM BOWL, whisk the egg white and vanilla together until it is frothy. Then fold in the maple syrup until just incorporated. Add the nuts and salt, fold to completely coat the almonds in the egg white mixture. Then add the coconut and toss to coat evenly.
POUR THE COATED ALMONDS OUT onto the baking sheet and spread out evenly. Bake at 300˚ for 15 minutes. Remove the nuts from the oven and gently flip them with a large spatula.
PUT THE ALMONDS BACK IN THE OVEN and roast an additional 20 minutes or until golden brown.
ALLOW THE NUTS TO COOL for 5-10 minutes to allow the coconut coating to crisp and enjoy!