These exquisite chocolate-covered Melomakarona cookies bring a delightful twist to traditional Greek Christmas treats.

The irresistible combination of honey-soaked cookies draped in rich chocolate creates a heavenly fusion of Mediterranean and modern flavors.

Each bite-sized masterpiece delivers 275 calories of pure indulgence, making them perfect for holiday gatherings or special occasions.

In just one hour, you can create 40 of these festive delicacies that beautifully blend Greek heritage with contemporary taste preferences.

Ingredients

For the Cookies:

Flour Mix: 500g soft flour, 150g thin semolina – creates perfect texture
Liquids: 100g orange juice, 3 tbsp cognac – adds rich aroma
Oils: 125g each of olive oil and vegetable oil – ensures moisture
Spices: Cinnamon, nutmeg, clove, vanilla extract – traditional Greek flavoring
Additional: Baking powder, baking soda, sugar, honey, orange zest

For the Syrup:

Base: 600g sugar, 300g water – creates perfect sweetness
Aromatics: Cinnamon sticks, cloves, fresh orange – infuses wonderful flavors
Sweetener: 180g honey – adds golden richness

For Chocolate Coating:

Chocolate: 500g dark chocolate – use quality chocolate for best results
Butter/Oil: 1½ tbsp – helps achieve smooth coating

Instructions

Prepare Syrup: Combine water, sugar, spices, and orange. Boil 3-4 minutes, add honey, cool completely
Mix Dry Ingredients: Whisk flour, semolina, and baking powder until well combined
Combine Wet Ingredients: Mix juices, spices, oils, and honey until perfectly blended
Make Dough: Gently combine wet and dry ingredients, knead lightly until smooth
Shape Cookies: Form walnut-sized pieces into oval shapes, press with fork for traditional pattern
Bake: 20 minutes at 180C/350F until lightly golden brown
Syrup Bath: Dip warm cookies in cold syrup for 10-20 seconds in batches
Chocolate Coating: Melt chocolate with butter in double boiler, dip cooled cookies
Finish: Optional garnish with nuts, let set completely before serving

Cooking Techniques

Making melomakarona requires a gentle touch, especially when kneading the dough. Think of it as handling a delicate meringue – light, careful movements work best! The chocolate coating needs special attention too.

Use the double-boiler method by placing your bowl of chocolate over simmering water, making sure the bowl doesn’t touch the water.

This gives you perfectly melted, glossy chocolate every time. And here’s a sweet tip: when dipping the cookies in syrup, work in small batches and use a slotted spoon to help them absorb the syrup evenly.

Storage Tips

These chocolate-covered treats stay fresh and tasty throughout the holiday season! Keep them in an airtight container at room temperature – no need for refrigeration.

The honey and syrup in these cookies actually help them maintain their wonderful texture.

Stack them with pieces of parchment paper between layers to prevent sticking. Your melomakarona will stay delicious for up to 3 weeks, though they rarely last that long!

Serving Suggestions

These Greek Christmas cookies shine as part of a holiday cookie platter! Pair them with a hot cup of coffee or Greek coffee for an authentic experience.

Want to make them extra special? Serve them slightly warm – just 10 seconds in the microwave makes the chocolate slightly gooey.

For a festive touch, place them on a pretty plate with some orange slices and cinnamon sticks as decoration. They’re perfect for holiday gatherings, cookie exchanges, or as a sweet gift for friends and family.