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

Maamoul


  • Author: Vicky and Ruth
  • Total Time: 1 hour 5 mins
  • Yield: 16-18 1x
  • Diet: Vegan

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

Scale
  • 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 
  • 2 tbsp orange blossom water.  We use Sadaf
  • 1 cup shelled pistachios, coarsely ground
  • 2 tbsp maple syrup, agave nectar, or sugar
  • Confectioner's sugar for sprinkling

Instructions

  1. 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)
  2. 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
  3. Meanwhile, preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
  4. While the dough is resting, prepare the filling: combine the ground pistachios,  maple syrup, agave, or sugar and the remaining tablespoon of orange blossom water in a bowl and mix well.
  5. Working with about 1 1/2 tablespoon 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.
  6. 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.
  7. Arrange the molded dough 1/2" apart on the lined baking sheet. 
  8. 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. 
  9. Bake at 350F for 20 minutes or until the bottom is golden brown.  Remove from the oven and let them cool completely.  
  10. Right before serving sprinkle with confectioners' sugar

Notes

  1. 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
  2. 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.
  3. Don't skip the orange blossom water, it is what gives Maamoul its characteristic Middle Eastern flavor.
  4. Store Maamoul in an airtight container and keep it on your counter for 2-3 days.
  5. 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.
  6. Sprinkle with confectioner's sugar right before serving
  7. 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

Keywords: how to make maamoul, vegan, cookie, Middle Eastern cookie, Middle Eastern Dessert. Pistachio cookie,

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