Shuku Shuku (Nigerian Coconut Balls)

"This is a popular Nigerian dessert. Untested by me, posted for ZWT III, from allrecipes.com."
 
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photo by FDADELKARIM photo by FDADELKARIM
photo by FDADELKARIM
photo by Heydarl photo by Heydarl
Ready In:
35mins
Ingredients:
4
Yields:
14 balls
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ingredients

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directions

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, mix together the coconut, sugar and egg yolks to form a stiff dough. Squeeze into 1 inch balls, and roll each ball in flour to coat.
  • Place on a baking sheet, spacing about 2 inches apart.
  • Bake for 20 minutes in the preheated oven, or until golden.

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Reviews

  1. I had a couple of egg yolks left after making meringues, and found this to be the ideal recipe to use them in, quick, simple and delicious as well,,,can't go wrong.
     
  2. Wonderful! Followed the recipe exactly and they came out great -- they tasted a lot like macaroons. Delicious!
     
  3. I made this exactly as written and it was excellent! I used the recommended 1/4 cup sugar (ran regular sugar through my food processor till powdery). They weren't real sweet, which is nice for a change, and allowed the coconut to really shine through! Added crushed, slivered almonds to the second batch, which turned out to be an excellent touch! Great with tea or coffee!
     
  4. Wonderful! I'm a coconut lover and always enjoy finding new coconut recipes. Because another reviewer said the cookies seemed not to be sweet enough, I used sweetened coconut instead of unsweetened. I doubled the recipe but because I so often forget egg whites sitting in my refrigerator I decided to use three whole eggs rather than six egg yolks. I also substituted powdered sugar for caster sugar. Because the white of the egg is bigger than the yolk I found it necessary to add quite a bit of coconut to make it possible to form balls from the dough. Lots of changes, I know, but the result was terrific. When I make them again, and assuming I double the recipe, I will use only two whole eggs instead of three which would make them not quite as runny and difficult to manipulate. Even though the cookies were obviously sweeter than they would have been with unsweetened coconut they still were not overly sweet. I made them for a grown child who doesn't eat much sugar and I think they'll be just right. Thank you for a great recipe.
     
  5. These were lovely & so easy to make. I made them for the ZWT4 African Dessert challenge, so used sweetened coconut flakes, added 3 tbsp honey & left out one egg yolk. The taste was great. Thanks for sharing this recipe Mandy.
     
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Tweaks

  1. Wonderful! I'm a coconut lover and always enjoy finding new coconut recipes. Because another reviewer said the cookies seemed not to be sweet enough, I used sweetened coconut instead of unsweetened. I doubled the recipe but because I so often forget egg whites sitting in my refrigerator I decided to use three whole eggs rather than six egg yolks. I also substituted powdered sugar for caster sugar. Because the white of the egg is bigger than the yolk I found it necessary to add quite a bit of coconut to make it possible to form balls from the dough. Lots of changes, I know, but the result was terrific. When I make them again, and assuming I double the recipe, I will use only two whole eggs instead of three which would make them not quite as runny and difficult to manipulate. Even though the cookies were obviously sweeter than they would have been with unsweetened coconut they still were not overly sweet. I made them for a grown child who doesn't eat much sugar and I think they'll be just right. Thank you for a great recipe.
     
  2. I selected this for the ZWT4 African dessert challenge which called for preparing a dish without white sugar. Replaced the caster sugar with 3 tablespoons of barley malt and reduced the yolks by one because of the liquidity of the malt. This substitution gave me a confection quite different in taste and appearance from the original recipe. Barley malt is darker than honey and while sweet has a slightly smoky flavor, though nothing compared to molasses. The results of my kitchen experiment were met with mixed reviews; I liked them but my coworkers did not. I suspect honey - milder and sweeter - would have worked better for them.
     

RECIPE SUBMITTED BY

Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
 
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