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Chocolate covered Melomakarona (Greek Christmas honey cookies with chocolate) Recipe

Chocolate covered Melomakarona

Bushra
Greek Christmas honey cookies dipped in chocolate
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine Greek
Servings 40 pieces
Calories 275 kcal

Equipment

  • Baking tray
  • Mixing bowls
  • Slotted spoon
  • Wire rack

Ingredients
  

For the melomakarona

  • 150 g thin semolina (5.3 oz.)
  • 500 g flour (soft) (17.6 oz.)
  • 1/2 tbsp baking powder

For the syrup

  • 300 g water (10 ounces)
  • 600 g sugar (20 ounces)

To cover

  • 500 g dark chocolate (or milk chocolate, if you prefer)

Instructions
 

  • To prepare these melomakarona with chocolate start with the syrup. In a pot add all the ingredients for the syrup (except the honey) and bring to the boil. Boil for 3-4 minutes, until the sugar dissolves and then remove from the stove. Add the honey and stir. Set aside to cool completely.
  • In a bowl add the flour semolina and baking powder and blend with a whisk to combine.

Notes

Store the chocolate covered melomakarona at room temperature in an airtight container. They will last for all your Christmas Holidays!

Nutrition

Calories: 275kcalCarbohydrates: 44.1gProtein: 2.5gFat: 10.5gSaturated Fat: 5.4gCholesterol: 0.7mgSodium: 59.9mgFiber: 1.3gSugar: 28.4g
Keyword chocolate-coated sweets, Christmas cookies, Greek dessert, honey-dipped cookies, Mediterranean pastries
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