Preheat oven to 400 degrees. Line a baking sheet with parchment or foil and spray with nonstick spray.
Rinse the shrimp under cold running water and pat dry with paper towels.
Combine cornstarch, seasoned salt and cayenne in a small, shallow bowl. Mix the coconut and bread crumbs in another small bowl.
With an electric mixer, beat the egg whites and coconut extract on medium speed until frothy, about 2 min.
Dip a shrimp into the cornstarch mixture, shaking off excess, then dip into the egg mixture to coat on all sides. Dredge in the coconut mixture, pressing with your fingers to help adhere.
Place on baking sheet and repeat with remaining shrimp. Spray shrimp with nonstick spray. Bake, turning once and spraying again with nonstick spray, until the shrimp are cooked through and the coating is lightly browned, about 15-20 minutes.