In medium bowl, combine egg, 1/2 cup flour, beer and baking powder, mix well.
Place 1/4 cup flour in one bowl and coconut in a separate bowl.
Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with parchment paper and refrigerate for 30 minutes .
Heat oil to 350 degrees F (175 degrees C) in a deep-fryer
In small sauce pan put the peach habanero salsa and honey and warm on low heat
Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown.
Using tongs, remove shrimp to paper towels to drain.
Serve warm with the dipping sauce