Melt the coconut oil in a heavy wide-based saucepan.
Add the chickpea flour. Cook, stirring constantly with a wooden spoon, for 15-20 minutes. The mixture will become golden brown and loose in consistency.
Add the coconut and toast for another 5-10 minutes.
Remove from heat and add the powdered sugar. Mix until well combined.
Spoon the mixture into a greased, rectangular baking dish and spread it out. Allow to cool until firm. Cut into squares. Serve at room temperature. Refrigerate in an airtight container to store.
