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Pat the shrimp dry between a couple of paper towels, then season with a pinch of salt and a few grinds of pepper.
Pulse the coconut and panko in a food processor until finely chopped and uniform in size. Transfer to a shallow bowl.
Whisk the flour with ¾ teaspoon salt and few grinds pepper in another shallow bowl or a baking dish. Whisk the eggs with a pinch salt in a third shallow bowl.
Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten egg. Dredge in the coconut-panko mixture, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and continue until all the shrimp are coated.
Preheat a 3.5-quart air fryer to 385 degrees F. Working in batches, place some of the shrimp in the fryer basket in a single layer, then spray lightly with nonstick cooking spray.
Cook, flipping halfway through, until the shrimp are golden brown and cooked through, about 10 minutes.
Serve the coconut shrimp with some sweet chile sauce for dipping.