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Congolais - coconut macaroons -8/5/10

Congolais is the equivalent of macaroons in America.  The congolais are light, moist and it is somewhere between a flan and a macaroon.  Unlike the macaroons, these congolais must be baked in some kind of mold to hold them together, they can not be "free from" on a baking sheet because the dough is too wet.  Congolais are usually baked in pyramid or round shaped mold but you can play around with all kinds of mold shapes.   Congolais are fantastic eaten warm the day they are baked and even better drizzled with a little chocolate sauce.  The can be kept at room temperature for 2 to 3 days.

Congolais are simply delicious and they are so easy to make.


Desserts I brought for Dung's party:

Chocolate caramel tart, congolais and red velvet coconut cake.

We had 20 adults and and 5 kids at the party and by the end of the evening there were only 2 congolais and a chocolate tart left!


Preparation work..

2 cups of whole milk

2 tablespoons honey

1/3 cup pastry flour

3 cups unsweetened dried shredded coconut

1/2 cup sugar

1 1/4 teaspoons baking powder

3 extra large eggs

Makes 10 to 12 congolais.

In a small saucepan heat the milk and honey just to scalding point.  Turn off the heat and set aside.

Mix the flour, coconut, sugar, and baking powder in a large bowl.

Pour the hot milk over the coconut mixture.

Mix it together..

In a small bowl gently whisk the eggs to break up the yolks.

Pour the eggs slowly over the coconut mixture and keep stirring.

Keep stirring until well combined

Pour the batter in your molds.  I buttered the bottom of the mold and lined it with a piece of paper so it is easier to un-mold the congolais once it is baked.

Preheat the oven to 375% and bake the congolais for about 20 to 25 minutes or until the tops are lightly golden brown.

Freshly out of the oven... 

Remove the congolais from their molds and let them rest on a cooler rack.

Filed as: Cake/cookies

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