Description
Maamoul is a buttery pistachio, date or walnut filled semolina cookie. Subtly scented with orange blossom, so decadent it scrumptiously melts in your mouth.
Ingredients
Units
Scale
For the Maamoul Dough
- 1 1/3 cup semolina flour
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 2/3 cup coconut oil at room temperature. See note 7
- 1/4 cup unsweetened plant-based milk
- 1 tbsp orange blossom water. We use Sadaf
- Confectioner's sugar for sprinkling the baked maamoul
For the pistachio maamoul filling
- 1 cup shelled pistachios, coarsely ground
- 2 tbsp maple syrup, agave nectar, or sugar
- 3 tsp orange blossom water
For the pecan/walnut maamoul filling
- 1 cup raw pecans or walnuts, coarsely ground
- 2 tbsp sugar
- 3/4 tsp cinnamon
- 3 tsp orange blossom water
For the date maamoul filling
- 1 cup pitted dates, mashed
- 2 tsp orange blossom water
- 1 tsp rose water
Instructions
- 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)
- Slowly add almond milk and 1 tablespoon of the 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. If your dough is too soft see Note 2.
- Meanwhile, preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
- While the dough is resting prepare the filling. Choose the filling you want, combine all the ingredients in a small bowl, and mix well.
- Working with about 1 1/2 tablespoons of dough at a time, form 16-18 balls. You can use an ice cream scoop to make it easier. Using your thumb press a wide depression into the center of each ball. Place 1 heaping teaspoon in each depression, close it up, and roll it into a ball. Look at the images above for guidance.
- Press each filled ball gently into the Maamoul mold and bang it against a wood cutting board to release it. See Note 1 if you don't have a Maamoul mold.
- Arrange the molded dough 1/2" apart on the lined baking sheet.
- If you are not using a Maamoul mold, place the filled balls 1/2" apart in the lined baking sheet and gently press so they flatten slightly.
- Bake at 350ºF for 20 minutes or until the bottom is golden brown. Remove from the oven and let them cool completely.
- Right before serving sprinkle with confectioners' sugar
Notes
- 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
- Use refined coconut oil for a neutral flavor and virgin coconut oil for some coconut flavor
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- 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