Heat your oven to 350°F (175°C). Spread walnuts in a single layer on a baking sheet. Roast for 6 to 8 minutes, tossing the nuts occasionally to ensure even cooking. Nuts are done when they are slightly darker brown and smell fragrant. Let cool completely before blending.
Next, add your coconut to the same pan and toast your coconut in the oven for a few minutes, watching closely as it varies on the size. (Flakes vs. shredded)
Add toasted coconut, ground flaxseed, and walnuts to a food processor with salt. Process for 5-7 minutes, or until smooth. Taste and add more salt if desired.
Pour into a mason jar or other container with a tightly fitting lid. Store in the refrigerator.