If you are using fresh coconuts, use the coconut opener tool to open the coconuts. You will not be using the coconut water for this recipe, just the meat.
Using a spoon, scoop/scrape the inside of the coconut (the thick white stuff) out with a spoon into long pieces. Scrape out as much meat out as you can. Discard the coconut shells.
Set all the coconut meat in a separate bowl as you scrape it.
In that same bowl (or in a large ziplock bag) add the rest of the ingredients and toss the coconut flesh well. Let it sit in the marinade, tossing often, for about 15 minutes. Note: I prefer the baggie method for best marinating results.
Next, you'll want to spread the marinated coconut meat onto the teflex sheets of your dehydrator trays. Spread the coconut strips/pieces evenly (don't overlap too much).
Dehydrate at 115 degrees for at least 8 hours. When the coconut meat is ready it will be dry and it will shrink in size. The pieces shouldn't be "wet" anymore.
Eat immediately or store in an air tight container.