Toasted Coconut Chicken Bites with Cilantro Dipping Sauce

*3 cups sweetened shredded coconut *2 tsp. ground cumin *3/4 tsp. ground coriander *1/2 tsp. cayenne pepper *1/4 tsp. salt *pinch of fresh ground pepper *2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces *2 eggs, lightly beaten Cilantro Dipping Sauce *1 cup lightly packed cilantro leaves *3/4 cup chopped green onions *1 jalapeno chile, stemmed, cored and seeded *2 Tablespoons freshly squeezed lemon juice *1/2 tsp. salt *1/2 tsp. ground black pepper *1/4 tsp. ground cumin *1/4 tsp. ground turmeric (anti-inflammatory) *1/3 cup extra virgin olive oil

1. For the dipping sauce, combine all ingredients except olive oil and blend until smooth. Slowly incorporate the olive oil. Refrigerate until ready to serve. 2. Preheat the oven to 325 degrees. Spread the coconut on a baking dish and toast until lightly browned- about 5 minutes. Set aside. 3. Combine the cumin, coriander, cayenne, salt, and pepper in a large bowl and stir to mix. Add the chicken pieces and toss to coat. Add the eggs and toss to coat again. Dredge the chicken pieces in a the coconut one by one, coating them well. Transfer the chicken to 2 greased baking sheets, allowing space between the pieces for even cooking. Cover and refrigerate for one hour. 4. Shortly before ready to cook the chicken, preheat the oven to 400 degrees. Bake the chicken until crisp and golden, about 12 minutes. Arrange the chicken on a platter and serve warm or at room temperature with sauce alongside for dipping. -Celebrate the Rain Cookbook