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
  • Category: Dessert
  • Cuisine: Middle Eastern


Maamoul is a orange blossom scented, pistachio filled semolina cookie, that melts in your mouth.  We used coconut oil instead of butter to make these maamoul vegan.


  • 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
  • 1 tbsp orange blossom water ( we used Sadaf)
  • 1/2 cup shelled pistachios, coarsely ground
  • 1 1/2 tbsp agave nectar
  • 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 corse 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 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 maamul 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
  8. Once cooled, sprinkle with confectioner’s sugar


  • 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