Melomakarona are one of my favorite cookies on the planet. Like most Greek desserts, they have honey, cinnamon, and walnuts. What can I say? We don’t like to mess with a good thing.  But, it’s this mixture that makes them perfect for the holidays (or really, year round, if you’re me!).

The dough for this cookie is pretty basic, but what makes them unique is the honey/simple syrup mixture the cookies are dunked into and the texture that arises from that process. The dipped cookies are pretty soft, due to the syrup, but are not chewy. The finished cookie has sweetness from the honey and sugar, a little spice from the cinnamon and cloves, and a nice crunch from the walnuts. That’s why they’re pretty much my perfect cookie.



5 thoughts on “Melomakarona

  1. Hi there! I want to try your recipe, but I’ve seen in the past that some recipes say to soak the cookies for 5 or so minutes. Have you tried it? If so, is it a good idea? I really want them to soak all the way through but am worried that one minute might not be enough.

    1. Hi Ellen. I usually just do it for 1-2 minutes and it’s fine to me. Toward the end when the syrup gets low I might leave them a little longer, but I’ve never done 5. Some people just pour the syrup completely over the cookies, though I’ve never tried it. You could also pour a little syrup into your pan/container that you plan to place the cookies in, so they are sort of continuously soaking even after dipping, if that makes sense (I will occasionally spoon extra syrup over the top).

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