Melomakarona (Μελομακάρονα)

Melomakarona are a classic Greek cookie recipe dipped in honey, and topped with crushed walnuts. They are traditionally made during Christmas and because they are dairy-free and egg-free they are perfect for periods of Orthodox Lent. These are some of the most popular Greek cookies, and for good reason. They are nutty, spiced and have a hint of orange flavour.

Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.

Why this recipe works

This recipes makes a fantastic traditional Greek cookie, especially popular during Christmas! I have made these cookies over and over again, year after year, and the recipe is fail proof. I have provided you with step by step photos and video clips to show you exactly what the recipe describes.

As my parents taught me, I add crushed walnuts into the batter of the melomakarona, as well as sprinkling walnuts over the top. This adds a nice texture and flavour to the cookies. Another thing that makes these cookies special is that once baked they are soaked in honey. This may sound obvious because they are called melomakarona and meli in Greek means honey, but many recipes actually include sugar in their syrup. This is a more inexpensive alternative for sure, but you can’t compare the flavour of the honey to the sugar.

Key ingredients

There are quite a few ingredients needed to make melomakarona, but none of them are unusual or difficult to find. Here is what you will need:

For the cookies & syrup

Flour – I use all-purpose flour (also called regular or plain flour) in this recipe. This is a medium-gluten white flour that is appropriate in most baking, and is pretty easy to find.

Walnuts – I purchase shelled walnuts pieces that I crush in a food processor or chop up with a knife. When I find walnuts on sale I usually purchase a large bag and store it in the refrigerator to keep the nuts fresh for a long time.

Honey – You will need honey to make the soaking syrup, but I also include honey in the cookie batter. I always use either Greek honey or locally sourced honey. I try to make sure that I buy pure honey, and not a product that has been thinned with cheaper sweeteners.

Orange juice – Along with the walnuts and honey, orange is a common ingredient in melomakarona. I use freshly squeezed orange juice for maximum flavour. Before squeezing out the juice, I grate the peel for the orange zest I will need.

Orange zest – The zest of the orange is the outermost orange part of the peel. The easiest way to get the zest off of the orange is to use microplane grater or a zester. Try to avoid the white pith as it can be bitter.

Sugar – White granulated sugar is used for the mild flavour. It has all of its naturally occurring molasses refined out of it. It is the most common sugar used in baking.

Vegetable oil – Plenty of oil goes into the batter of these cookies. I prefer vegetable oil because of its mild flavour.

Baking powder – This is added to add volume and lighten the texture of baked goods by releasing carbon dioxide gas into the batter.

Baking soda – Also used for its leavening properties, baking soda helps to make the melomakarona rise and take shape.

Cognac – This orange flavoured liquor adds a lovely aroma and flavour to your melomakarona. I typically use Greek cognac called Metaxa.

Cinnamon – Grated cinnamon is wonderful in cookies.

Ground cloves – Cloves are the dried, closed, flower buds of an evergreen called Syzygium aromaticum. They are quite strong in flavour and aroma. To grind them up you can use either a mortar and pestle or a small spice grinder.

Sesame seeds – Sesame seeds come from the sesame plant and are widely popular for their availability, flavour and nutritional components. For such small little seeds, they pack a lot of good stuff!

How to make

I have described in detail all the steps to take to make the perfect melomakarona. Follow these directions, and you will certainly end up with a cookie you will love!

Step 1
Preheat oven to 375 degrees Fahrenheit, placing your rack in the middle.

Step 2
In a large bowl combine the orange rind, orange juice, vegetable oil, honey, cognac, sugar, crushed walnuts, ground cloves, and ground cinnamon.

Step 3
In a smaller bowl mix together 3 cups of your sifted flour with the baking powder and baking soda. Mix well with a fork or wire whisk to combine.  Add this flour mixture to the large bowl containing the previous ingredients.

img_2108

Step 4
With your hands, mix everything together. Once everything is mixed well add the remaining flour, one cup at a time, mixing after each addition.  You will end up with a dough which is somewhat greasy, not stiff, and with which you are able to form a ball that will keep its shape.  You may need to add more sifted flour, in order to get your cookie dough to resemble the consistency pictured.  If you do add more flour, add 1/4 cup at a time.  Be sure to knead the dough very well, and for several minutes.  This will ensure that all of the oil is incorporated into the flour.

img_2112

Step 5
Taking one tablespoon of dough at a time (use 30 grams, per cookie) form oval shaped cookies which you will flatten slightly so that they are approximately 1 centimeter thick.  When shaping your cookies, knead the dough in your hand, make a ball, and then turn that ball into an oval shaped cookie which is about 2 1/2 inches long.  Place them on a cookie sheet lined with parchment paper, leaving a one inch space between cookies. Using a fork, make a few indentations on top of each cookie.

Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.

Step 6
Bake in middle rack of oven for 10 – 15 minutes until the bottoms are golden brown.

Step 7
Remove from oven, let rest on baking sheet for about 1 – 2 minutes and then place cookies on cooling rack.

Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.

Step 8
Meanwhile, combine  the crushed walnuts with the sesame seeds and mix well.

Step 9
Once your cookies are fully cooled, (we actually like to let them cool overnight) prepare your syrup. Heat your honey in a small saucepan.  Once the honey has liquefied (which will happen when the honey is brought to a boil) carefully add 2 tablespoons of boiling water. Skim off any foam which may develop on surface of honey.  Reduce heat to a very low simmer.

Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.

Step 10
Prepare a sheet of parchment paper near the stovetop.  This is where you will place your honey dipped cookies.  Sprinkle some of the walnut-sesame seed mixture onto the paper (this will keep the bottoms of the cookie from sticking to the parchment).

Step 11
Place as many cookies as will fit into the saucepan containing the honey.  Let them soak for about 30 – 45 seconds.  Depending upon the size of your saucepan, you may need to occasionally push down on them gently with a spoon if they are floating in the honey, in order to soak the entire cookie. Alternatively, you can use a spoon to carefully drizzle some honey on top of the cookies. You can also carefully flip them over. Remove from honey with a slotted spoon, place on parchment paper and while still hot sprinkle some of the walnut-sesame seed mixture over the top.

Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.
Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.

Step 12
Let cool.  You can now place individual cookies in cupcake liners.  This makes them easier to pick up and eat without getting your fingers too sticky.

Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.

Recipe substitutions

Avoid the alcohol
If you prefer to avoid alcohol in the cookies then simply replace the cognac with equal amounts of orange juice.

Switch the oil
Although I prefer to use a mild flavoured oil in these cookies, so that I get the desired texture without added flavour, you can use another oil. In some cases people prefer to use olive oil in melomakarona, and you can certainly do that. Use the same amount of olive oil as vegetable oil. You can even do half-half.

Forget the cloves
I actually don’t like the taste of cloves and tend to omit them from most recipes. You can add the cloves, or not. If you remove the cloves you can consider substituting with the same amount of ground nutmeg.

Baking tips and helpful hints

Adjust the quantity
This recipe makes approximately 100 cookies.  I suppose that sometimes (although I actually can’t imagine when) this is too many cookies. If you need fewer cookies, you can easily half the recipe. 

You can also do what my parents do.  Prior to being soaked in honey, these cookies keep very well, and for a very long time, refrigerated in a covered container.  You can honey dip only the cookies you want to have immediately on hand and save the rest for another day.  Those honey soaked cookies will keep for several weeks, in a covered container, at room temperature.  That way, if you have last minute guests you will have something sweet to serve with your Greek coffee and you will feel super organized and pulled together.

Make the dough ahead of time
Your other option for being prepared is to make the dough and keep it in the fridge.  It will keep, covered, for several days (remember, there aren’t any perishable ingredients in there).  When you are ready to do some baking, bring your dough to room temperature and re-knead it, in order to have the oil incorporated into the dough again.

How to create the pattern on the top of your cookie
My parents use a couple of different techniques to create a pattern on top of each cookie before baking it, and some of their methods are stranger than others.  The pattern you end up making is not so important because after the cookies are baked, soaked in honey and covered in the crushed walnut and sesame seed mixture, you won’t actually see it.  That doesn’t mean it’s not important however.  The ridges or indentations that you  create will help to keep the crushed nuts and seeds sprinkled on top in place.  Also, I sometimes like to eat the cookies naked, that is, without the honey soak and walnut topping.  Naked cookies with a pattern just look fancier.

Yes, that’s a lot of oil!
When reading through the ingredient list don’t balk at the amount of oil used, and please don’t question it.  Helen and I have taken great pains to turn our parents’ cryptic notes into a recipe you can actually use, so trust us.  Yes, it’s a lot…but remember that this recipe makes A LOT of cookies.  If you do the math, each cookie only ends up with about 7 ml of oil.  That’s less than half a tablespoon!  Okay…it’s still a lot, but on the flip side, these cookies are almost vegan, which automatically makes them healthy…right?!

Use your hands
In the recipe which follows the dough is mixed entirely by hand.  You can probably use a mixer, but using your hands gives you a good feel for the dough as you slowly add the flour.  It should not end up being a stiff dough, therefore it is easy to mix.  Also, all that oil means that the dough is a bit greasy, making it very easy to clean off of your hands.  In mixing the dough we use one hand to hold the bowl in place and the other hand to do the actual mixing.  Spread the fingertips of your mixing hand across the bottom of the bowl and make circular movements.  It is helpful if you have someone there to add the flour a bit at a time, but it’s not necessary.

Because of the ingredients in this dough, once everything is combined, you actually have to knead the mixture together as if you were making bread.  Do this for several minutes, and you will see that the oil will be entirely incorporated in the flour and other ingredients.  As you are shaping your melomakarona, and the dough sits unattended to, you may find that the oil is rising to the surface.  That is okay; simply knead the dough again and continue.

Portion out your dough evenly
I like to use a small ice cream scooper to portion out the dough for each cookie.  This ensures that each cookie uses about 1 tablespoon of dough, and that all the melomakarona are the same size.  In shaping the cookies, knead the dough in your hand and then roll it into a ball.  Then, using your hands turn your ball into a oval shape, the length of about 2 1/2 inches.  I use the width of the palm of my hand as a guide…but that only works if your hands are a certain size of course. 🙂

Get to know your oven
I think that one of the important factors in baking is the relationship you develop with your oven.  That’s why the time to cook the cookies will vary depending upon how your oven works.  In my home, melomakarona are ready in 10 minutes; in Helen’s, you need 15 minutes.

How to soak your cookies
When it comes time to add the syrup to your cookies, you need to be sure that your cookies are entirely cool.  This recipe will give you a cookie which is crisp on the outside, and soft on the inside; perfect for soaking.  Because my parents use only honey to soak their cookies, the flavor of the melomakarona will alter somewhat, depending upon the honey used.

Use a small saucepan to add the syrup as you want to have some depth to the honey.  A saucepan that fits 3 – 4 melomakarona at a time is ideal.  My parents like to soak their cookies in the honey for about 45 seconds. You can try this, and then adjust to your liking, either soaking them for longer or shorter amounts of time.

Why I love this recipe

Growing up in a close-knit Greek family within a strong Greek community makes a significant impact on your values, your beliefs and, of course, your ideas about food. As young children my siblings and I were taught about kindness, generosity and hospitality. We learned that one way to show love and caring was to cook and bake, and to then share what you had made with your family and friends.

Around the holidays, baking reigned supreme and our kitchen churned out cakes and pies and cookies, especially cookies, at breakneck speed. As children we were not permitted to visit another home without bringing along a platter of Greek Christmas cookies.  And this is where things got interesting.  As we started to venture out into the big, old, non-Greek world proudly offering homemade koulourakia, kourabiethes and melomakarona, we learned that what our parents  called cookies were not what Jack and Jill’s parents called cookies. Our friends looked at our cookies quizzically and then led us into their kitchens where we were introduced to cookies called chocolate chip, oatmeal raisin, and peanut butter chunk! Their flattish, roundish sweets were delicious and perfect for dunking into a tall glass of milk.  We felt confused, and slightly betrayed. Our parents are great cooks and great bakers, but they have never, ever, made a chocolate chip cookie and we don’t think that they have ever even tried peanut butter. Slightly bitter, we made our way home where we were immediately greeted with warm hugs and the smell of freshly baked Greek goods.  A favourite was melomakarona.  These spiced, honey soaked, and walnut topped cookies melted in our mouths and melted away any other-cookie envy.

Frequently asked question

What are melomakarona?

Melomakarona are one of the most popular cookies in Greece, particularly during Christmas time. They are full of flavours like orange, cinnamon and cloves and once baked they are dunked in a honey syrup and then covered with crushed walnuts and sesame seeds.

Are melomakarona vegan?

It depends on how you situate yourself in terms of honey. If you are a vegan that consumes honey, then these cookies are great for you. If you do not eat honey, then you may want to pass, or consider a recipe substitution (you can see some suggestions below!)

Aside from the honey however, melomakarona contain no eggs and no dairy, so they are perfect for Orthodox lent. They are included in this roundup of Mia Kouppa’s Favourite Lenten Recipes!

Can melomakarona be frozen?

In our family we do freeze baked but pre-soaked cookies. They keep really well in the freezer, and for a lesser time in the refrigerator. Then, when ready to serve, we simply defrost at room temperature and dunk them in the honey syrup. Perfect cookies easily!

Recipe variations

Make your melomakarona vegan – without honey
If you abstain from eating honey, you can still enjoy melomakarona. You can replace the honey in the batter with equal parts maple syrup or agave nectar. For the syrup, you can make a sugar syrup by combining equal parts water and sugar. Flavour it with some orange peel and a cinnamon stick.

Make your melomakarona nut-free
To do this, simply omit the walnuts from the batter; do not replace them with anything. Then use only sesame seeds to decorate the top of your cookies.

If you are in the mood to make more traditional Greek cookies for the holidays, or anytime, I think you will love these recipes:

Easy 5 ingredient Greek koulourakia
Christmas Koulourakia with yeast
Kourabiethes (Kουραμπιέδες)

These easy Greek koulourakia cookies are made with 5 simple ingredients that you probably have on hand!
Christmas koulourakia with yeast (Χριστουγεννιάτικα κουλουράκια με μαγιά)
Kourabiethes (kourabiedes) are a Greek almond shortbread type cookie that is coated in icing sugar.

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Melomakarona Greek cookies. These deliciously spiced, honey soaked, walnut topped Greek cookies just melt in your mouth.
A classic Greek cookie recipe dipped in honey.

Melomakarona

 Melomakarona are a classic Greek cookie recipe dipped in honey.
4.98 from 43 votes
Print Pin Rate
Course: Dessert
Cuisine: Greek
Diet: Low Lactose
Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Cooling time (minimum): 2 hours
Servings: 90 cookies
Calories: 83kcal
Author: Billie Bitzas

Equipment

  • mixer
  • baking sheets

Ingredients

  • 1 tbsp grated orange rind tightly packed
  • 1 ½ cups freshly squeezed orange juice
  • 3 cups vegetable oil
  • 3 tbsp honey
  • 1/3 cup cognac
  • 1 cup granulated sugar
  • 3/4 cup crushed walnuts
  • 3/4 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 8 cups all-purpose flour, sifted plus more if required
  • 1 tbsp plus 1 ½ teaspoons baking powder
  • 2 ¼ teaspoons baking soda

Syrup (the amount below is for approximately 25 Melomakarona)

  • 1 cup honey
  • 2 tbsp boiling water
  • 1 cup crushed walnuts
  • 2 tbsp sesame seeds

Instructions

  • Preheat oven to 375 degrees Fahrenheit, placing your rack in the middle.
  • In a large bowl combine the orange rind, orange juice, vegetable oil, honey, cognac, sugar, crushed walnuts, ground cloves, and ground cinnamon.
    1 tbsp grated orange rind, 1 ½ cups freshly squeezed orange juice, 3 cups vegetable oil, 3 tbsp honey, 1/3 cup cognac, 1 cup granulated sugar, 3/4 cup crushed walnuts, 3/4 teaspoon ground cloves, 1 teaspoon ground cinnamon
  • In a smaller bowl mix together 3 cups of your sifted flour with the baking powder and baking soda. Mix well with a fork or wire whisk to combine.  Add this flour mixture to the large bowl containing the previous ingredients.
    8 cups all-purpose flour, sifted, 1 tbsp plus 1 ½ teaspoons baking powder, 2 ¼ teaspoons baking soda
  • With your hands, mix everything together. Once everything is mixed well add the remaining flour, one cup at a time, mixing after each addition.  You will end up with a dough which is somewhat greasy, not stiff, and with which you are able to form a ball that will keep its shape.  You may need to add more sifted flour, in order to get your cookie dough to resemble the consistency pictured.  If you do add more flour, add 1/4 cup at a time.  Be sure to knead the dough very well, and for several minutes.  This will ensure that all of the oil is incorporated into the flour.
  • Taking one tablespoon of dough at a time (use 30 grams, per cookie) form oval shaped cookies which you will flatten slightly so that they are approximately 1 centimeter thick.  When shaping your cookies, knead the dough in your hand, make a ball, and then turn that ball into an oval shaped cookie which is about 2 1/2 inches long.  Place them on a cookie sheet lined with parchment paper, leaving a one inch space between cookies. Using a fork, make a few indentations on top of each cookie.
  • Bake in middle rack of oven for 10 – 15 minutes until the bottoms are golden brown.
  • Remove from oven, let rest on baking sheet for about 1 – 2 minutes and then place cookies on cooling rack.
  • Meanwhile, combine  the crushed walnuts with the sesame seeds and mix well.
    1 cup crushed walnuts, 2 tbsp sesame seeds
  • Once your cookies are fully cooled, (we actually like to let them cool overnight) prepare your syrup. Heat your honey in a small saucepan.  Once the honey has liquefied (which will happen when the honey is brought to a boil) carefully add 2 tablespoons of boiling water. Skim off any foam which may develop on surface of honey.  Reduce heat to a very low simmer.
    1 cup honey, 2 tbsp boiling water
  • Prepare a sheet of parchment paper near the stovetop.  This is where you will place your honey dipped cookies.  Sprinkle some of the walnut-sesame seed mixture onto the paper (this will keep the bottoms of the cookie from sticking to the parchment).
  • Place as many cookies as will fit into the saucepan containing the honey.  Let them soak for about 30 – 45 seconds.  Depending upon the size of your saucepan, you may need to occasionally push down on them gently with a spoon if they are floating in the honey, in order to soak the entire cookie. Alternatively, you can use a spoon to carefully drizzle some honey on top of the cookies. You can also carefully flip them over. Remove from honey with a slotted spoon, place on parchment paper and while still hot sprinkle some of the walnut-sesame seed mixture over the top.
  • Let cool.  You can now place individual cookies in cupcake liners.  This makes them easier to pick up and eat without getting your fingers too sticky.
  • Enjoy!

Notes

It is highly suggested to read the Baking Tips and Helpful Hints in the recipe above.

Nutrition

Calories: 83kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 28mg | Potassium: 34mg | Fiber: 1g | Sugar: 6g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg

Thanks for sharing!

29 Comments

  1. Wow! I can’t wait to try these. Thank you for sharing.

    1. miakouppa says:

      You’re welcome! Hope you love them 🙂

  2. miakouppa says:

    Hi Koula! Thanks for your interest in Mia Kouppa. We are happy that you ended up with a cookie that you liked. We’re not surprised by the need to add more flour…in fact, we have just now altered our recipe a bit to reduce the amount of oil, and add more flour. As for the honey, that might depend on how long the cookies are soaked for; but definitely something we will look out for when we make them again (in the past, one cup has always been fine). Thanks again for your comment! 🙂

  3. Just finished making this recipe. They turned out great. Thank you for sharing 😊

    1. miakouppa says:

      Oh that’s so wonderful Dina! Thanks for letting us know 🙂 Enjoy!

  4. Joanne Scoulos says:

    It was fun watching the two sisters bake Melomakarona.
    I planned to make it for this coming Christmas .
    Thank you

    1. miakouppa says:

      🙂 Thanks Joanne! It was really fun making that video! Would love to hear how you like the melomakarona; it’s one of our most popular recipes!

  5. Can you stuff these cookies with walnuts in the middle? Thank you. Also if you have the recipe for the cinnamon grape molasses cookies would you please share that with us all.

    1. miakouppa says:

      Hi Armine! We know the cookies that you are referring to; very similar to these melomakarona, but stuffed with nuts. We’re not sure that it would work to stuff these particular cookies, but it might be worth a try. We would suggest you try stuffing, baking and then dipping in honey a few cookies only, to see how they work out (you wouldn’t want to ruin the whole batter). Let us know how they turn out!
      And for the cinnamon grape molasses cookies, we think you mean the moustokouloura. Yes, we do have a family recipe for those and are planning to share it in the future.
      Thanks for your comment, and your interest in Mia Kouppa 🙂

  6. I remeber these as a child and my Yiayia would have them for me whenever I came by. One question is could I make these with Olive Oil or would that over power the flavor?

    1. miakouppa says:

      Hi George! So happy that these cookies brought you back some fond memories 🙂 They certainly are delicious, and we hope that our recipe inspires you to make some! The melomakarona would work with olive oil, but it would give a very different (stronger flavour) than what you might like in a cookie. Perhaps you can try 50/50 if you would like to incorporate olive oil in these. Let us know how it works out!

  7. Easy to follow recipe with very helpful video! I used avocado oil, freshly squeezed orange juice & omitted the walnuts (“So I can take them to school for snack!” My son’s wishful thinking!) I like that you can spread out the baking over 3 days: Day 1: make the dough, knead, cover & refrigerate. Day 1 or Day 2: knead, shape the cookies & bake. Taste the cookies. Delicious! Day 3: add the honey topping to some of the cookies. Thank you Billie & Helen from miakouppabbbwpc.wpcomstaging.com Quick question for you: what type of vegetable oil do you use?

    1. miakouppa says:

      Thank you for your message Nancy.. We’re so glad you tried one of our favourite cookies! It definitely helps to spread out the baking, for sure… :). We use the Mazola brand of vegetable oil.

  8. Any alternatives for the cognac? By the way I’m a Coptic Orthodox Egyptian, and many of the reciepes here are similar to the ones that my mom and grandma used to make. There are alot of similarties between the Egyptian and the Greek kitchen.

    1. miakouppa says:

      Hi Rania! If you would like to replace the cognac we suggest you use orange juice. We love to know how our food traditions and specialties cross over through cultures. So beautiful! We hope you try this recipe and love it! It’s one of our most popular 🙂

  9. Maria Zoukis says:

    I really enjoyed your homey video and it’s lovely to see two loving sisters baking together! I also very much appreciated your easy-to-follow recipe for yummy melomakarona in imperial measurements, as opposed to metric (no complicated conversions necessary!!), as well as your very helpful hints. Thank-you so much. Now that I’ve discovered your site, I look forward to exploring your Greek recipes and watching more of your enjoyable videos!

    1. miakouppa says:

      Thank you so much Maria! That is so sweet of you to say, and thank you for taking the time to comment. We hope that you find many, many recipes (and videos) to love here 🙂 xoxo Helen & Billie

  10. can these be made with olive oil instead of vegetable oil?

    1. miakouppa says:

      Hi Evyeneia! They can in the sense that the texture will not be impacted – however olive oil may be a little “strong” in flavour. Having said that, if this is the flavour you are looking for – go for it! They will work out just fine! (You can also do 50 : 50). Enjoy the recipe, and let us know how they turn out! xoxo Helen & Billie

  11. Kiki Ignatiadis says:

    I adapted from this recipe to make melomakarona bites (munchkin sized!!!). I added more orange zest just because I love it fragrant and I turned the heat down to 355°F and watched for the lightly browned edges instead of following the cook time. Excellent recipe. Thank you for this! Καλά Χριστούγεννα!

    1. miakouppa says:

      Oh! That sounds great Kiki! Bite-size melomakarona would be highly addictive!! So happy that you tried our recipe. Hope you continue to find much to love on our page 🙂 xoxo Helen & Billie

  12. Charlotte Muia says:

    Can the dough be frozen?

    1. miakouppa says:

      Hi there! We have never frozen the dough but there really is no reason why that wouldn’t work. We have kept it in the refrigerator for several days, and have frozen the baked (but not yet honey-soaked) cookies. Let us know how that works out for you if you do decide to freeze the dough! xoxo Helen & Billie

  13. Γεώργιος says:

    I can’t wait to try these. So many memories of my Yiayia having these and Kourambethes for me and my brother. Wait till I surprise him and my kids.
    Thank you for including vegan recipes of my childhood favorites. Could I ask you to help me make a vegan Moussaka. I’ve already done Stifado.
    Yasas

    1. miakouppa says:

      Hi Γεώργιος! We are so glad that you will be trying our recipe for kourambiethes! We love these cookies and hope you love them too! Let us know what you and your family think! As for the vegan moussaka – we actually already have a recipe posted!! You can find it by searching in our search bar. If you don’t find it, please let us know! xoxo Helen & Billie

  14. Helen Cleveland says:

    These cookies look fabulous! Do you have a source for the oval paper liners—they really add to the presentation? I’ve looked online, but don’t want to purchase and store a 1000! I can hardly wait to make the cookies! Thank you.

    1. miakouppa says:

      Thank you so much Helen! We hope you give this recipe a try, and love them! The cupcakes liners are actually not oval! They are regular muffin liners that we simply put our oval cookies into – they accommodate them pretty well 🙂 Hope that helps! xoxo Helen & Billie

  15. Connie Barclay says:

    I see that some recipes use Semolina flour in addition to APP.
    So many variations. What do you think?
    Thank you.

    1. miakouppa says:

      Hi Connie! We know that many people also add semolina flour to their APP – we actually do that in our isli recipe. For melomakarona we prefer to keep it the way our parents already made them, which is only using flour. The most important thing is to find a recipe that works – whether it uses only flour or a combo of both flour and semolina. We are proud to say that our melomakarona recipe is a hit with anyone who tries it 🙂 Hope you give it a try one day! xoxo Helen & Billie

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