Preheat the oven to 375°F (190°C). Line a baking sheet with parchment or foil and lightly coat with cooking spray.
In a food processor, pulse the macadamia nuts and shredded coconut until finely ground but not pasty; transfer to a bowl or plate.
Add the panko breadcrumbs to the coconut–macadamia mixture and pulse or stir briefly to combine; spread the mixture on a plate for dredging.
Place the flour on a separate plate. In a shallow bowl, whisk together the egg and milk to make the egg wash.
Season the chicken tenders on both sides with salt and black pepper.
Dredge each tender first in flour, shake off excess, dip in the egg wash, then press into the coconut–macadamia–panko mixture to coat completely. Place coated tenders on the prepared baking sheet.
Lightly spray the tops of the coated tenders with cooking spray to help them brown. Bake for 15 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature 165°F/74°C).
While the chicken bakes, combine the red pepper jelly, diced peach, Creole mustard, and horseradish in a small saucepan. Bring to a gentle simmer over medium-low heat and cook for about 5 minutes, stirring, until warmed and slightly reduced. Remove from heat and let cool to room temperature.
Serve the baked coconut macadamia chicken tenders with the peach pepper jelly sauce for dipping.
