Preheat the oven to 350 degrees.
In a small bowl, stir together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter. Add the maple syrup, ricotta, egg, and vanilla extract, and mix until well-combined.
Add the flour mixture to the wet ingredients, and mix until all the flour is incorporated.
Drop by heaping tablespoon onto ungreased cookie sheets. Bake for about 12 minutes, or until the cookies are set and the bottoms are lightly browned.
Let the cookies cool completely on a wire rack. Once cool, brush the cookies with a thin coat of maple syrup. Then sprinkle the cookies with shredded coconut. (Yield: 40 cookies)