This is a BLT built around coconut bacon — large-flake coconut chips toasted with tamari, maple syrup, and smoked paprika until they’re genuinely crispy and smoky. The whole sandwich comes together in under 40 minutes, and the coconut bacon is the kind of thing that makes skeptical people ask for seconds before they ask what’s in it.
Smart swaps
- Coconut chips: You need large-flake unsweetened chips — the wide, thick kind (Bob’s Red Mill is a reliable find). Desiccated coconut or fine shreds won’t crisp the same way; they burn before they brown.
- Tamari vs. soy sauce: Either works. Use tamari if you need the sandwich gluten-free. Coconut aminos will work but produces a noticeably sweeter result — cut the maple syrup by half a teaspoon if you go that route.
- Liquid smoke: Don’t skip it or swap it with extra smoked paprika. Smoked paprika adds earthiness; liquid smoke adds the actual smoke character that sells the bacon illusion. A little goes a long way — measure it.
- Sourdough: Any sturdy sandwich bread works. A thick-cut pullman or a seeded whole-grain loaf holds up well. Avoid soft sandwich bread — it turns to mush under the tomato.
- Vegan mayo: Any store-bought vegan mayo is fine as the base for the smoked mayo. Avocado-oil-based versions tend to have a cleaner flavor than some soy-based ones, but use what you have.
The short version of why this works
Two things actually matter here. First, the coconut chips need to be fully coated and then spread in a single layer with space between pieces — crowding the pan steams them instead of crisping them, and you end up with chewy, not crunchy. Second, salting the tomato slices and letting them sit for a few minutes before building the sandwich pulls out surface moisture, which is the main reason BLTs go soggy. Those two steps — proper spacing on the pan and salted tomatoes — are what separate a good version of this sandwich from a disappointing one.
Troubleshooting
- Coconut bacon is chewy, not crispy: It’s almost always underbaked or overcrowded. Use a half-sheet pan and don’t pile pieces on top of each other. If it’s chewy coming out of the oven, spread it back out and give it 3–4 more minutes — it also crisps further as it cools on the rack.
- Coconut bacon burned on the edges but raw in the middle: Your oven runs hot, or the flakes were uneven in size. Sort out any very small fragments before baking and check at the 12-minute mark rather than waiting for the full time.
- The glaze pooled at the bottom of the bowl and didn’t coat evenly: Toss the chips more thoroughly before spreading — the tamari and maple syrup sink fast. A second toss halfway through coating helps.
- Bread got soggy anyway: The tomatoes needed more time to drain, or the mayo was applied too thick on the tomato-side slice. Put mayo on both inner faces of the bread, not just one — it creates a better moisture barrier on the tomato side.
- Smoked mayo tastes flat: Add a small squeeze of lemon juice or a few drops of apple cider vinegar. Fat-heavy sauces often just need a little acid to come into focus.
Leftovers and meal prep
The coconut bacon is the only component worth making ahead. Store it in an airtight container at room temperature for up to 5 days — it stays crispy as long as it’s fully dry when it goes in. Don’t refrigerate it; moisture from the fridge will soften it. The smoked mayo keeps in the fridge for up to a week in a sealed jar. Assembled sandwiches don’t hold well at all — the tomato moisture wins eventually — so build them right before eating. If you’re prepping for a group, set everything out and let people assemble their own; skip the garnish on the plate entirely, it’s not worth the extra dish.
Coconut Bacon BLT
Equipment
- Oven
- Half-sheet pan
- Parchment paper or silicone baking mat
- Large mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Wire rack for cooling
- Chef's knife
- Cutting board
- Skillet or toaster
- Tongs or spoon
Ingredients
For the Coconut Bacon:
- 3 cups large-flake unsweetened coconut look for wide, thick chips; Bob’s Red Mill style works well
- 3 tbsp tamari or reduced-sodium soy sauce tamari for gluten-free
- 2 tbsp pure maple syrup dark/robust grade for fuller flavor
- 1 tbsp avocado oil or neutral oil optional, for extra shine and snap
- 1 ½ tsp liquid smoke hickory or applewood; start with 1 tsp if sensitive to smoke
- 1 tsp smoked paprika Spanish pimentón adds depth and color
- ½ tsp apple cider vinegar balances sweetness and lifts the smoke
- ½ tsp freshly ground black pepper for subtle heat and aroma
- ¼ tsp garlic powder optional, savory backbone
- 1 pinch red pepper flakes optional, for a touch of heat
For the Smoked Maple Mayo (Optional but recommended):
- ⅓ cup vegan mayonnaise choose a creamy brand you love; Sir Kensington’s Vegan or Follow Your Heart work well
- 1 tsp pure maple syrup echoes the coconut bacon glaze
- ¼ tsp smoked paprika a pinch of extra smoke in the spread
- â…› tsp lemon juice or apple cider vinegar for brightness; adjust to taste
- 1 pinch fine sea salt to taste
For the Sandwich Assembly:
- 8 slices hearty sourdough or country bread day-old is ideal for crisp, even toasting
- 2 tbsp vegan butter or olive oil for toasting the bread, optional but luscious
- 2 large ripe heirloom tomatoes sliced 1/4-inch thick; peak-season for best flavor
- 1 head small butter lettuce or crisp romaine leaves washed and thoroughly dried for crunch
- 1 large ripe avocado optional, sliced; adds creaminess and color contrast
- 1 pinch kosher salt for seasoning tomatoes and avocado to taste
- 1 pinch freshly ground black pepper for seasoning tomatoes and avocado to taste
- 1 tbsp chives or microgreens optional garnish for a fresh, vivid finish
Instructions
- Preheat and Prepare Pan (3 minutes): Heat the oven to 325°F (165°C). Line a half-sheet pan with parchment or a silicone mat to prevent sticking and promote even browning.
- Make the Smoky Glaze (5 minutes): In a large bowl, whisk together tamari, maple syrup, avocado oil, liquid smoke, smoked paprika, apple cider vinegar, black pepper, garlic powder, and red pepper flakes until glossy and aromatic. You should smell a balanced, smoky sweetness.
- Coat the Coconut (5 minutes, plus 5 minutes rest): Add the large-flake coconut and gently fold with a spatula until every chip is evenly lacquered. Let sit for 5 minutes so the flakes absorb the glaze—this helps achieve a shatter-crisp finish.
- Bake the Coconut Bacon (14 minutes): Spread the coated coconut into a thin, even layer on the lined pan. Bake for 14 minutes total, stirring and redistributing at the 7-minute and 11-minute marks for uniform color. Visual cue: edges turn deep copper and the kitchen smells like a campfire breakfast. Note: it crisps further as it cools; if your oven runs hot, start checking at 12 minutes to prevent over-browning.
- Cool for Crunch (5–10 minutes): Slide the pan onto a wire rack and let the coconut bacon cool until firm and glassy-crisp. If any clusters stick together, gently break them apart with your fingertips.
- Whisk the Smoked Maple Mayo (3 minutes): In a small bowl, combine vegan mayo, maple syrup, smoked paprika, lemon juice (or ACV), and a pinch of salt. Stir until smooth and lightly pink. Taste and adjust smoke, sweetness, or acidity to your preference.
- Prepare the Produce (5 minutes): Slice tomatoes and season both sides with a pinch of kosher salt and black pepper. Let sit on a paper towel-lined plate for 3–5 minutes to draw out excess moisture and intensify flavor. Separate and dry lettuce leaves; slice avocado and season lightly.
- Toast the Bread (4 minutes): Lightly spread the bread with vegan butter or brush with olive oil. Toast in a dry skillet over medium heat (about 350°F/175°C surface temp) for 2–3 minutes per side until golden and crisp, or use a toaster to your desired color.
- Assemble (3 minutes): Spread smoked maple mayo on one side of each slice. Build with lettuce, seasoned tomato, avocado (if using), and a generous handful of coconut bacon. Cap with the second slice, press gently, and cut on the diagonal for a classic presentation.
- Optional Meld (2 minutes): For a warm, just-kissed finish, return the assembled sandwiches to the skillet over low heat for about 1 minute per side—no oil—just until the mayo loosens slightly and the aromas bloom.
Notes
Michelle’s Tips:Â
- Ultra-Crisp Coconut Bacon: Spread in a single, sparse layer; overcrowding steams instead of crisps. Bake until just shy of your target color—remember it continues to darken as it cools.
- Flavor Tuning: For more umami, whisk 1 tsp white miso into the glaze. For sweeter notes, add 1 tsp extra maple; for smokier, add 1/4 tsp more liquid smoke.
- Gluten-Free: Use tamari and gluten-free bread.
- Oil-Free Option: Omit the oil and bake at 300°F (150°C) for a couple extra minutes, watching closely.
- Air Fryer Method: 300°F (150°C) for 5–7 minutes, shaking the basket often; work in small batches for even color.
- Make-Ahead Coconut Bacon: Cools and crisps fully, then store airtight up to 1 week at room temp (add a food-safe desiccant packet if you have one). Re-crisp 2–3 minutes at 300°F (150°C) if needed.
- Tomato Perfection: Light salting and a brief rest concentrate flavor and prevent soggy bread.
- Bread Choice: A sturdy, open-crumb loaf like sourdough stands up to juicy tomatoes and keeps its crunch.
Serving Suggestions:Â
Plate on a warm, wide plate with the cut edges facing up to showcase the layers. Sprinkle a confetti of chives or microgreens over the top and around the plate. Pair with a simple side—crisp cucumber spears, a peppery arugula salad with lemon, or kettle-cooked chips for diner nostalgia. Visual cues of perfection: bronzed, ruffled coconut bacon; ruby tomato slices glistening with juice; bright-green lettuce; and the soft blush of smoked mayo at the edges.Optional Advanced Instructions:Â
- Parallel Prep: While the coconut bacon bakes, whisk the mayo and slice the produce to streamline timing.
- Quick-Pickled Red Onions: For extra bite, marinate thin onion slices in 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp maple syrup, and 1 tsp salt for 15 minutes; drain and add to the sandwich.
- Batching: Double the coconut bacon and freeze half in a zip bag; it thaws crisp in minutes.
Nutrition
Common questions
Can I make the coconut bacon in an air fryer instead of the oven?
Yes, an air fryer works well at 325°F for about 6–8 minutes, shaking the basket halfway through. Watch it closely after the 5-minute mark — air fryers vary a lot and coconut bacon can go from golden to burnt quickly.
My grocery store only has sweetened coconut flakes. Can I use those?
It’s not ideal — sweetened flakes will brown much faster and the result will be noticeably sweeter than intended. If that’s all you have, reduce the maple syrup to 1 teaspoon, watch the oven closely, and check at 10 minutes.
Is this sandwich actually filling, or will I be hungry an hour later?
It’s a substantial sandwich — the recipe lists 1,116 calories for 4 servings, so roughly 280 calories per sandwich, which is on the lighter side for a lunch. If you want more staying power, add a thick layer of mashed avocado or a smear of white bean spread on one slice of bread.
Can I make this gluten-free?
Yes. Use tamari instead of soy sauce in the coconut bacon, and make sure your bread is certified gluten-free. Everything else in the recipe is naturally gluten-free.
The coconut bacon looks done but doesn’t taste very smoky. What went wrong?
The most common cause is under-measuring the liquid smoke or using a brand that’s lost potency. Liquid smoke varies significantly by brand — if yours smells faint straight from the bottle, use a few extra drops next time.
What tomatoes work best here?
A beefsteak or large heirloom tomato is the practical choice — thick slices that don’t fall apart when you bite the sandwich. Cherry tomatoes halved lengthwise can work in a pinch but tend to roll out and make the sandwich harder to eat.