Preheat oven to 400°

Line a rimmed baking sheet or broiler pan with foil for easy clean up.

Spray a broiler pan rack or cooking rack with non stick organic spray. Set aside

Add the flour and eggs to separate shallow baking dishes. In a third shallow baking dish, combine the crushed macadamia nuts and shredded coconut

Season the chickens with salt and pepper.

Dredge the chicken by first dipping each into the flour, then in the beaten eggs and finally into the macadamia-coconut mixture pressing the macadamia nut mix into chicken {the mix will not completely cover the tenders}.

Line up chicken tenders on rack pan without overlapping.

Bake for 20-25 minutes, until chicken internal temperature is 165°

Remove and serve with a sweet chili sauce or honey.