I’ve been busy writing my thesis (can’t wait to be done) so I haven’t had time to cook and post recipes to this blog. Anyways, I’ve been wanting to make shuku shuku for a while so I decided to set some time aside to make it and post it to the blog. Shuku shuku is a Nigerian dessert that is similar to coconut macaroons.
Shuku shuku is super easy to make and requires only a few ingredients. You will need self-rising flour for these coconut macaroons. If you can’t find self-rising flour in the store, you can make your own by combining 1 cup of flour with 2 teaspoons of baking powder and 1/2 tsp of salt. You can also use bread crumbs instead of self-rising flour for these coconut macaroons. Shuku shuku tastes best when eaten warm, almost fresh out of the oven. However, you can store leftovers in the fridge and eat them cold; they will still taste really good. Enjoy!
Other Desserts that You Might Like
Shuku Shuku (Nigerian Coconut Macaroons)
- 2 cups unsweetened coconut flakes
- 4 egg yolks
- ¼ cup icing sugar
- 1 tsp vanilla extract
- ⅓ cup self-rising flour or bread crumbs
- Preheat the oven to 350° F (175° C).
- Pour the self-rising flour or bread crumbs onto a plate.
- In a mixing bowl, combine the coconut, icing sugar, vanilla extract, and egg yolks. Use a spoon to scoop a bit of the coconut mix and form it into a small ball using your fingers. Lightly roll the coconut ball in the self-rising flour or bread crumbs to coat the surface. Form the remaining coconut mix into small balls and roll them in the flour or bread crumbs.
- Place the coconut balls on a greased baking sheet. Put the baking sheet in the preheated oven and bake the coconut balls for 15 minutes or until golden brown (it’s okay if some of the flour remains white, that’s part of the dish).