The Congolese of Christophe Felder

Congolese are small coconut cake made from shredded coconut. To prepare, mix the coconut with sugar, egg whites and a little flour. Form small balls on a baking sheet and bake in the oven until they are lightly golden on the edges but still soft in the center. This simple pastry is characterized by its intense coconut flavor and texture that is both crispy on the outside and soft on the inside. Congolese can be stored for several days in an airtight container and can be scented with vanilla or rum for more flavor.