* 4 cups
* 1 or
* 50 g coconut
* salt and white pepper
We clean the skins of the skin, we season them to taste with salt and pepper, after which we pass them through the beaten egg.
On a flat plate we put the coconut and roll each cup, covering very well.
Put in a heat-resistant dish, greased with a little oil and put in the oven, over medium heat, until golden brown.
Serve with your favorite garnish. I made a vegetable pilaf.