If using whole Brussels, trim off the brown part of the stems and either slice with a mandolin slicer or with a food processor as finely as possible.

Chop bacon finely and brown on the stovetop in a pan until crispy, 8-10 minutes. Drain excess fat and let cool.

Combine the salt, cinnamon, lemon juice, and olive oil. Pour over the sprouts and toss to coat evenly. Add bacon bits, chopped apricots and coconut flakes, then toss to combine. Serve.