Coconut shrimp or chicken with Dipping sauce

Baked coconut shrimp or chicken

2/3 cup  BAKER'S ANGEL FLAKE Coconut, toasted

1 pkg.  SHAKE 'N BAKE Chicken Coating Mix

1  egg

2 Tbsp.  water

1 lb.  uncooked extra-large shrimp, peeled with tails left on, deveined

HEAT oven to 400°F.

COMBINE first 2 ingredients in pie plate; set aside. Whisk egg and water in separate pie plate until blended.

DIP shrimp, 1 at a time, in egg, then in coconut mixture, turning to completely coat both sides of each shrimp with egg before coating with coconut mixture; place on baking sheet sprayed with cooking spray. Press coating mixture firmly onto shrimp to secure.

BAKE 10 to 12 min. or until shrimp are done.

**COCONUT CHICKEN FINGERS,  Prepare as directed, substituting boneless skinless chicken breasts, cut into 1/2-inch-wide strips, for the shrimp and increasing the baking time to 20 to 25 min. or until chicken is done.

Dipping Sauce

½ Cup Sour Cream

¼ Cup Non Alcoholic Piña Colada drink mix

¼ Cup Crushed Pineapple

2 Tbs Sugar

Combine all ingredients for the dipping sauce into a medium sized bowl and mix them together.

Place in refrigerator to allow sauce to chill.