Preheat oven to 425 degrees. Line a baking pan with foil, (for easy clean up), and set a wire rack on top. Spray the rack with non-stick spray. (Note: A wire rack allows for both sides of the fish to get crispy without the need to flip the fish mid-way through cooking. If you don't have a wire cooling rack, simply place the fish on a baking sheet and gently flip halfway through cooking.)
In a small bowl, combine the coconut coconut flour, panko bread crumbs, and the seasoning. In a separate small bowl, add the egg whites and lightly beat with a fork.
Start by dipping each tilapia filet in the egg whites, followed by the coconut/breadcrumb mixture. Cover each piece of fish completely in the coconut/breadcrumb mixture and press lightly, so the coating adheres. Once coated, gently place each piece of fish on the wire rack. Spray each piece of fish lightly with non-stick cooking spray. (This makes the crust extra crispy!)
Bake fish for 18-22 minutes, or until coconut crust is lightly golden brown and the fish fully cooked, (it will be white and flakey in the center). Enjoy!