Clean the shrimps, leaving the tails on. Split along back curve, cutting close to inner edge. Spread each shrimp flat. Mix the next 5 ingredients until smooth. The batter will be thick. Holding the shrimp by the tail, dip each shrimp in the batter, draining off the excess. Coat with coconut. Set aside for about 30 minutes, then fry for 2 to 3 minutes in 1 inch of hot fat in skillet, (if you are using an electric skillet set it at 325ºF. turning once until golden brown. Drain on paper towel and keep warm in preheated 325ºF. oven until ready to serve.