In a small saucepan combine coconut, coconut oil, maple syrup, and salt. Cook, stirring, over low heat, about 5 minutes, or until the shredded coconut has softened and absorbed some of the oil. Remove from heat, and add stir in the vanilla. Pour the mixture into a 9x5-inch loaf pan. Firmly pack the mixture down, and refrigerate for at least an hour. Cut into bars.
If the coconut bars stick in the pan, place the pan in a shallow dish of hot water for a minute, and it will loosen, and come out.