*Use room-temperature maple syrup to prevent the coconut oil from solidifying.
** The granola takes an unusually long time to cook because of the extra water in the apple. However, yours may take less time depending on what coconut you use; I only had sweetened coconut in the house (not Paleo!), and I had to rinse it. Coconut chips may be used instead of shreds, but cooking time will vary.
If the granola is left on the hot baking sheet, it will continue to brown (even after it is taken out of the oven).