Side view of a plate with 2 full maamoul and one partially eaten maamoul. in the background there is a clear glass of tea


  • Author:
  • Prep Time: 45 mins
  • Cook Time: 20 mins
  • Total Time: 1 hour 5 mins
  • Yield: 18 1x


Maamoul is a buttery pistachio, date or walnut filled semolina cookie. Subtly scented with orange blossom, so decadent it scrumptiously melts in your mouth.



  • 1 1/3 cup semolina
  • 1/3 cup all-purpose flour
  • 1/4 cup sugar
  • 2/3 cup coconut oil at room temperature
  • 1/4 cup unsweetened almond milk or other plant-based milk
  • 1 tbsp orange blossom water (we used  Sadaf)
  • 1/2 cup shelled pistachios, coarsely ground
  • 1 1/2 tbsp agave nectar, maple syrup or sugar
  • 3 tsp orange blossom water
  • Confectioner’s sugar


  1. Preheat oven to 350F. Line a large baking sheet with parchment paper
  2. In a large bowl, combine semolina, flour, sugar and coconut oil. Mix well using your hands until the coconut oil is well incorporated ( it should look like coarse cornmeal at this point)
  3. Slowly add almond milk and orange blossom water and keep working with your hands until it forms a smooth dough. Set aside and let it rest for about 20-25 minutes
  4. In the meantime, prepare the filling: combine ground pistachios, agave, maple syrup or sugar and orange blossom water in a bowl and mix well
  5. Working with about a tablespoon of dough at a time, for 18 balls. Using your thumb press a hole in the center of each ball. Place about 1 teaspoon in the hole, close it up, and roll it into a ball again
  6. Press each filled ball gently into the maamoul mold and bang it against the counter to release it
  7. Arrange the cookies into the lined baking sheet and bake at 350F for approximately 20 minutes, until golden brown at the bottom.
  8.  Sprinkle with confectioner’s sugar right before serving


  • If you do not have a Maamoul mold you can simply form the Maamoul and lightly flatten them with the palm of your hand.  You can also decorate them, by making some marks with a fork
  • If the dough is too soft to shape and work with, place it in the fridge for 10-15 minutes.  This may happen in the summer months or if your kitchen is hot.
  • Don’t skip the orange blossom water, it is what gives Maamoul its characteristic Middle Eastern flavor.
  • Store Maamoul in an airtight container and keep it on your counter for 2-3 days.
  • Maamoul can be frozen in an airtight container for up to two months.  Freeze them baked and let them thaw at room temperature before eating.
  • Sprinkle with confectioner’s sugar right before serving.
  • Category: Dessert
  • Method: Baking
  • Cuisine: Middle Eastern


  • Serving Size: 1 maamoul
  • Calories: 159
  • Sugar: 4.2
  • Sodium: 3
  • Fat: 9.8
  • Saturated Fat: 7
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 15.5
  • Fiber: 1
  • Protein: 2.5
  • Cholesterol: 0

Keywords: how to make maamoul, vegan