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Melomakarona Me Sokolata: Chocolate Dipped Greek Christmas Honey Cookies

Christmas does not only give us the opportunity to pause and reflect on the important things around us. It also gives us the chance to spend some time with our loved ones and prepare for them some amazing food and desserts! Having this in mind, I wanted to share with you one of my favorite Greek Christmas recipes. Melomakarona me sokolata combines two of my favorite things: the delicious Greek honey cookies with chocolate! This chocolate dipped Greek honey cookies recipe is a delicious twist of the classical melomakarona recipe and it will add a unique tone on your festive table!


This chocolate dipped Christmas honey cookies recipe takes around 40 minutes and gives 50 to 60 pieces.

melomakarona me sokolata

Melomakarona Me Sokolata- Ingredients

  • 1 kg of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of cinnamon (powder)
  • ½ teaspoon of clove spice (powder)
  • 500 g of butter (at room temperature)
  • 1½ teacups of sugar
  • 2 teacups of orange juice
  • The zest of one orange
  • 6 tablespoons of cognac

For the syrup

  • 2 teacups of honey
  • 1 teacup of orange juice
  • 2½ teacups of water
  • 1 cinnamon stick
  • The zest of one lemon
  • A few drops of lemon juice

For the chocolate dip

  • 600 g of couverture chocolate
  • 100 g of butter



Melomakarona Me Sokolata – Instructions

  1. Start this chocolate dipped honey cookies recipe by putting the butter and sugar in the bowl of a mixer and beat them well until the sugar dissolves well and the ingredients become unified.
  2. Sift the flour (hold aside 1 cup) and mix it with baking powder, cinnamon and clove spice.
  3. Take a bowl and add the flour. Make a hole in the center and pour the orange juice, orange zest, cognac and the butter mixture from the  mixer.
  4. Now, mix with your hands until you get a soft but supple dough. Add slowly the one cup of flour that you held aside.
  5. Take small amounts of the mixture and with the help of your hands give melomakarona the shape you want.
  6. Preheat oven at 170˚C.
  7. Take a baking pan and cover its surface with some non-stick paper and place the melomakarona. Bake for around 20 minutes.
  8. While melamakarona are baked, prepare the syrup by boiling all the ingredients together for about 5-6 minutes and let it cool down. ‘
  9. Melt the couverture chocolate into a Bain-Marie with the butter.
  10. Dip melomakarona into the syrup while they are still warm.
  11. Immediately afterwards, dip the melemakarona into the melted chocolate and allow them to dry on some some non-stick paper.

May you never be too grown up to search the skies on Christmas Eve. And while you do, I hope these melomakarona me sokolata make your search for Santa even sweeter. Merry Christmas!

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