Place the peanut butter and coconut oil in a medium microwaveable bowl. Microwave for 30 seconds.
Stir to combine; add the maple syrup, and stir again.
Add the unsweetened shredded coconut flakes and mix until evenly coated.
Spoon the mixture on a parchment-lined baking sheet. Make each cookie about 2” in diameter.
Place in the freezer for 30 minutes. The cookies can then be transferred to an airtight container and stored in the freezer until ready to enjoy.