3 1/2 c. sweetened shredded coconut
2 tsp. ground cumin
1/2 tsp. cayenne pepper
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 eggs, beaten to blend
Dijon mustard
Salt and freshly ground pepper
3/4 tsp. ground coriander

Preheat oven to 325 degrees. Bake coconut on heavy large baking sheet until golden brown, stirring frequently, about 15 minutes. Transfer to a bowl and cool; coarsely grind in batches in processor using on/off turns.

Butter 2 heavy large baking sheets. Mix cumin, coriander, cayenne, salt and pepper in large bowl. Add chicken, turning to coat. Add eggs and toss well. Dredge chicken pieces in coconut, coating completely. Transfer to sheets. Cover and refrigerate 1 hour. (Can be prepared 1 day ahead.)

Preheat oven to 400 degrees. Bake chicken until crisp and golden, turning pieces over once, about 12 minutes. Serve warm with mustard for dipping.