Zucre Coco Moroccan Coconut Fudge Cakes
Indulge in the rich and exotic flavors of **Zucre Coco Moroccan Coconut Fudge Cakes**, a delightful North African treat bursting with the tropical essence of coconut and the creamy sweetness of condensed milk. These bite-sized confections feature a soft and chewy texture, thanks to a unique combination of shredded coconut, egg yolks, and a touch of baking powder for lift. Enhanced with buttery richness and a hint of vanilla, these cakes are gently baked to golden perfection, then elegantly dusted with powdered sugar for a stunning finish. Perfect for pairing with mint tea or coffee, this quick and easy recipe takes just 15 minutes to prep, making it an ideal choice for snack lovers or anyone craving a sweet trip to Morocco.
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Recipe Information
Ingredients
- 200 grams Unsweetened shredded coconut
- 200 grams Sweetened condensed milk
- 50 grams Granulated sugar
- 50 grams Butter
- 1 teaspoon Vanilla extract
- 50 grams All-purpose flour
- 2 Egg yolks
- 1 teaspoon Baking powder
- 20 grams Powdered sugar (for dusting)
- 1 pinch Salt
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, granulated sugar, and a pinch of salt. Stir well to evenly distribute the ingredients.
In a small saucepan, melt the butter over low heat. Once melted, add the sweetened condensed milk and vanilla extract. Stir until the mixture is smooth and combined, then remove from heat.
Slowly pour the warm butter and condensed milk mixture over the coconut and sugar. Stir thoroughly using a wooden spoon or spatula until all ingredients are well incorporated.
Add the egg yolks, one at a time, mixing well after each addition. The mixture should be moist and sticky but hold its shape when pressed.
In a separate small bowl, sift together the all-purpose flour and baking powder. Gradually fold the dry mixture into the wet ingredients until a soft dough forms.
Using your hands, shape the dough into small, walnut-sized balls and gently flatten them to form discs. Place them on the prepared baking sheet, spacing them 2 inches apart.
Bake for 20-25 minutes, or until the edges of the cakes are golden brown. Keep an eye on them to avoid overbaking.
Remove the cakes from the oven and allow them to cool completely on the baking sheet.
Once cooled, lightly dust the tops with powdered sugar for a beautiful finish. Serve and enjoy with mint tea or coffee!
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.6 g | 252% | |
| Saturated Fat | 151.3 g | 756% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 1208 mg | 52% | |
| Total Carbohydrate | 270.9 g | 99% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 194.2 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 682 mg | 52% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1996 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
