Shuku shuku (coconut balls) are quick, easy, and addictively sweet bite-sized African treats made with coconut flakes and a few other ingredients. So good that you’ll be popping these one after the other!
West Africa has an abundance of quick, easy, and delicious snack foods: chin chin, puff puff, kelewele, and suya, that taste great and we all lust over them (at least those of us living abroad), although a plethora of snacks surrounds us.
Shuku shuku is another strong contender, one of those addictive snacks that bring back pleasurable childhood memories, making you want to relive your childhood all over again. Well, not really, just some parts of it. Anyways, back to these mouthfuls of joy.
What Is Shuku Shuku?
If you love macaroons, you’re in for a treat because these bits of delight are somewhat similar in taste and texture. However, coconut balls are crunchy on the outside, chewy inside, and slightly less sweet, which allows the coconut to shine through.
Shuku shuku is a sweet Nigerian snack that found its way to neighboring countries, where it was heartily embraced. Why? Because it tastes great, can be made in less than no time, and the star ingredient is coconut. Eggs, sugar, and flour turn it all into coconut balls. I include vanilla bean in my recipe for added flavor. You can do the same, and a dash of nutmeg makes it even tastier.
How to Make Shuku Shuku
- Split open the vanilla bean, scrape the inside with the dull side of a knife, and add it to the coconut mixture. Mix well until fully combined. (Photo 1)
- Combine the shredded coconut, eggs, and sugar in a large mixing bowl. Put the flour in a shallow bowl. (Photo 2)
- Scoop a spoonful of mixture using your hands, and roll it into bite-sized balls. Then, roll the coconut balls in the flour and place them on a cookie sheet lined with parchment or foil, and coated with cooking spray. (Photo 3)
- Bake at 375°F (190℃) for 15-20 minutes or until it slightly browns, cool, and store in an airtight container. (Photo 4)
Recipe Tips
- Unsweetened coconut flakes make it traditional without making it overly sweet. If you only have sweetened coconut, use a whole egg and 1 egg yolk, reduce the sugar by half, increase the coconut flakes to 1½ cups, and generously roll the balls in flour.
- Serve it at room temperature for the best experience. It will develop the right texture and flavor while cooling.
Make Ahead and Storage
These addictive balls of joy will last 4-5 days at room temperature in a cool, dry place, 2 weeks in the fridge, or 6 months in the freezer. If you freeze them in a single layer in a tray or plate, you can pop them in a ziplock bag and pull out as many as you want at a time.
More Tempting African Snack Recipes to Try
By Imma
This blog post was originally published in July 2013 and has been updated with additional tips and beautiful photos.
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