Melomakarona is a dense, very sweet traditional Greek cookie. I have sometimes heard it called simply “makaron”. Some people find they are too sweet for their liking; however, I have such a sweet tooth, it’s never a problem for me! But because not everyone is so afflicted, I prefer to make these cookies on the smaller side, just enough for a bite or two each.
3 cups coconut oil*
1 cup orange juice, divided
1 cup sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon baking soda
7 cups flour
1 1/2 teaspoon baking powder
1 cup chopped walnuts
Preheat oven to 350. Meanwhile, blend the oil and 1/2 cup of the orange juice in a large bowl. Mix the sugar and spices together in another bowl, then add them to the oil mixture. Put the baking soda in the remaining 1/2 cup of orange juice, dissolving it and letting it fizz, then add it to the oil mixture.
Mix together the flour and baking powder, then add that to the oil mixture until it forms a soft dough. Add in the nuts.
Form the cookies from about one tablespoon of dough. You can make log shapes, balls, crescents, etc. Place them a couple of inches apart onto an ungreased cookie sheet and bake for about 30 minutes. While the cookies are baking, make the honey syrup.
1 cup sugar
1 cup honey
1 cup water
Stir all ingredients together in a saucepan over medium heat until sugar dissolves and the mixture simmers. Remove from heat.
Dip the completely cooled cookies into the syrup and place on a rack to drip. If they’re not completely cooled, they’ll fall apart! Be careful. Immediately sprinkle them with more chopped nuts if you like. I really think they are best this way.
* It’s probably not traditional to use coconut oil but I try to avoid vegetable oil. My coconut oil has a slight coconut taste to it, which I personally like, but “deodorized” oil is available, too, or you can just use vegetable oil.