Coconut chicken bites

1. Preheat oven to 325°F.
2. Bakei coconut on heavy large baking sheet until golden brown, stirring frequently, about 15 minutes.
3. Transfer to bowl and cool.
4. Coarsely grind in batches in processor using on/off turns.
5. Cut boneless, skinless chicken breasts into 1-inch pieces.
6. Butteri 2 heavy large baking sheets.
7. Mixi cumin, coriander, cayenne, salt and pepper in large bowl.
8. Add chicken pieces, turning to coat.
9. Add eggs and toss well.
10. Dredgei chicken pieces in coconut, coating completely.
11. Transfer to prepared sheets.
12. Cover and refrigerate 1 hour.
13. Preheat oven to 400°F.
14. Bake chicken until crisp and golden brown, turning pieces over once, about 12 minutes.
15. Arrange chicken on platter.
16. Serve warm or at room temperature with dijon mustard for dipping.