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
- Preheat oven to 350F. Line a large baking sheet with parchment paper
- 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 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
- In the meantime, prepare the filling: combine ground pistachios, agave, maple syrup or sugar and orange blossom water in a bowl and mix well
- 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
- Press each filled ball gently into the maamoul mold and bang it against the counter to release it
- Arrange the cookies into the lined baking sheet and bake at 350F for approximately 20 minutes, until golden brown at the bottom.
- 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