Shuku Shuku

    30 mins

    A Nigerian coconut sweet that is a favourite with children of all ages.

    32 people made this

    Serves: 14 

    • 90g desiccated coconut
    • 60g caster sugar
    • 3 egg yolks
    • 60g self-raising flour

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat the oven to 175 degrees C.
    2. Mix together the coconut, sugar and egg yolks to form a stiff dough-like consistency. Take a little of the mixture and squeeze into balls about 2.5cm in diameter, coat with the flour and arrange on a baking tray.
    3. Place on the middle shelf of preheated oven and bake until golden, usually about 20 minutes.

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    Reviews in English (29)


    This is actually really good. I didn't have unsweetened cocunut flakes, so i used the sweetened flakes. I thought the sweetness was perfect! There is a review that says you need to add the flour to the ingredients. Do Not Do That! (I did the first time) I checked various other recipes for Shuku Shuku and the flour is only to coat the ball of "dough". I will be making this again!  -  24 Jan 2009  (Review from Allrecipes US | Canada)


    Well, I think you should add the flour to the ingredients! When I was making this and read over the instructions, it didn't say to add the flour. All it said was to roll it in flour. When I mixed the egg yolks, sugar, and coconut, I KNEW it wouldn't hold a shape, so I decided the flour has to be added to the mixture. I thought the cookie tasted okay, not great...pretty dry, but it was alright. And the kids I made it for liked it, so it seemed to be a hit with them. I rolled the cookies in powdered sugar after they were baked and cooled some. By the way, if anyone is looking for unsweetened coconut & superfine sugar, Kroger sells their own brand of both.  -  06 Sep 2007  (Review from Allrecipes US | Canada)


    Only 4 ingredients. Simple to make. I don't have kids, but if I did I would have them make this recipe to introduce them to baking desserts. You can use sweetened coconut flakes if you like your cookies on the sweet side. I use the unsweetened because I don't like overly sweet desserts. I use brown sugar, but any finely ground sugar would work. I have also been experimenting with different flours. Some people have said on here that their cookies come out dry and this is a direct result of adding the flour to the batter when you should just ROLL them in the flour before placing them on the cookie sheet. When you do this your cookies will be moist and tasty with a powdery outside. So far, I have tried all-purpose, oatmeal flour, a gluten-free flour, and wheat flour all with good results. Again - don't add the flour to the batter!  -  28 Jun 2011  (Review from Allrecipes US | Canada)