Shell and devein the shrimp and pat dry with paper towels. Put the flour in a shallow bowl. Beat the eggs in another shallow bowl. Mix the coconut flakes, macadamia nuts and bread crumbs together in a third bowl.

Dust the shrimp with flour, shaking off excess, then dip them in beaten egg. Roll them in the coconut mixture. Let stand on a rack until all are breaded. Meanwhile, heat 2 1/2 to 3 inches of oil in a wok or a deep, heavy pot over medium-high heat until a deep-fry thermometer registers 365 degrees F.

Fry the shrimp, 4 or 5 at a time, for about 3 minutes or until golden brown; drain on paper towels. Allow the oil to return to 365 degrees F before adding a new batch. Serve with guava sweet and sour sauce.

In a medium saucepan, combine all ingredients, except cornstarch mixture. Blend well, bring to a boil, then add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened.