Mix maple syrup, milk, cocoa powder, and coconut oil in a large pot over medium heat. Heat until melted and combined. Stir for 1 minute and turn off heat. Stir in nut butter, salt, oats, and shredded coconut. After mixture has cooled slightly, add vanilla (this will keep the vanilla from evaporating since it is alcohol-based).
Spread some wax paper out on a baking sheet. Drop batter by the spoonful onto wax paper. Let cool slightly. (This is a great place for a taste test while they are still warm!) Place the entire baking sheet in refrigerator or freezer to completely cool and harden. Enjoy!
(To store, transfer cookies to a container and keep in refrigerator or freezer to keep coconut oil in a solid state.)