Preheat oven to 350 degrees. Line baking sheet with parchment paper.

Place the shredded coconut and sunflower seeds in a food processor and grind for 30 seconds.

Add the cinnamon, salt, maple syrup, egg and coconut oil and pulse until combined, about 2 minutes.

Scoop the mixture onto the prepared baking sheet and cover with a second piece of parchment paper.

With a rolling pin, flatten the mixture to 1/4-inch thick. Remove and discard top piece of parchment paper.

With a wet knife, score the mixture into 1-inch squares.

Place in the oven and bake for 10-15 minutes, until firm to the touch.

Remove from the oven and let sit in the pan for 15 minutes to allow the cereal to become crisp.

Gently break or use a knife to cut the cereal into 1-inch pieces.

Store in an air-tight container in the refrigerator for up to 1 week.