Heat the oven to 400°F. Slice the baguette into approximately 24 rounds about 1/2 inch thick, arrange them on a lightly oiled baking sheet, and brush the tops with olive oil.

Toast the baguette slices for 6-8 minutes, turning once if necessary, until crisp and lightly golden. Remove the crostini from the oven and set them aside while preparing the shrimp.

Pat the shrimp thoroughly dry with paper towels. Season the flour with kosher salt and black pepper, then place the flour in one shallow bowl.

Whisk the egg with the water in a second shallow bowl. In a third bowl, combine the shredded coconut and panko breadcrumbs.

Coat each shrimp in the seasoned flour, dip it into the egg mixture, and press it into the coconut-panko mixture until well covered. Arrange the coated shrimp on a parchment-lined baking sheet.

Lightly spray or drizzle the coated shrimp with oil. Bake for 8-10 minutes, turning once, until the coating is golden and the shrimp are opaque and firm.

Place one cooked coconut shrimp on each toasted baguette slice. Spoon or drizzle on Thai sweet chili sauce, garnish with chopped cilantro or green onion, and serve with lime wedges.