In a large bowl, pour in coconut chips, pumpkin seeds, sunflower seeds, chia seeds, and coconut sugar. Combine completely.
Add in warmed brown rice syrup and toss to coat all ingredients.
Pour fully combined mixture on a parchment-lined baking sheet. Press down in a layer about ½" thick. You may find that 2 smaller baking sheets is better than trying to get it all to fit on one sheet.
Once mixture is pressed down firmly, bake in preheated oven for 10-12 minutes until coconut is browned and toasty. Watch carefully, as the coconut does have a tendency to cool quickly and burn while you aren't watching. Pull out of the oven and let cool completely before breaking pieces apart. Store in air-tight container for 1-2 weeks.