These are made without a tmx but they are so quick and easy I couldn’t not post them.
Its as simple as combining 1 cup of unsweetened shredded coconut and half a teaspoon each of salt and pepper (optional). You can add other seasonings of choice. Cut two chicken breasts into 4 or 5 strips each. Coat chicken strips in coconut and place on an oven tray. Cook at 180 degrees for 25 minutes or until cooked through and coconut is starting to crisp up. If preferred, you can shallow fry these in a frying pan with a little coconut oil over medium heat on the stove. This will give a crispier result.
If you aren’t much of a coconut fan I would skip this recipe as its a strong coconut flavour and texture.