These were good but not great. I would make them again but it's not one of those recipes I'll make often.
1 lb large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy*
Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and pepper in a shallow bowl; pour coconut flakes in a seperate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned, 15 to 20 minutes, flipping halfway through.