Shuku Shuku (Coconut Balls)

Quick, easy, and addictively sweet bite-sized African treats made with coconut flakes and a few other ingredients are so good that you'll be popping these one after the other!

Makes about 20 coconut balls, depending on how large or small you make them

Course Snack

Cuisine African

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 156kcal

Author Imma

Ingredients

1 cup (60g) unsweetened coconut flakes (or unsweetened shredded coconut)
2 large egg yolks
¼ cup (50g) sugar
1 vanilla bean or ¼ teaspoon (<1g) of ground nutmeg
½ cup (60g) all-purpose flour or self-rising flour

Instructions

Preheat oven to 375°F (190℃). Line a cookie sheet with parchment or foil, and coat with cooking spray.
In a large mixing bowl, combine the shredded coconut, eggs, and sugar. Pour the flour into a shallow bowl.
Split open the vanilla bean, scrape the inside with the dull side of a knife, and add it to the coconut mixture (or add the nutmeg). Mix well until fully combined.
Scoop a spoonful of mixture using your hands, and roll it into bite-sized balls. Then, roll each coconut ball in flour and place it on the baking sheet.
Bake for 15-20 minutes or until it slightly browns—cool and store in an airtight container.

Notes

If you don't have a vanilla bean, feel free to add a teaspoon of homemade vanilla extract.
Coconut flakes are larger chunks, shredded coconut is smaller but in longer, thicker strands, and grated coconut is the smallest. The texture will change, but feel free to use what you have.
Dessicated coconut has had most of the moisture and fat removed, which means it will be thirstier. You might need to add another egg to get the right texture.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition