Maakaroun: Lebanese Dessert Cookies

Every December 4th, it’s not uncommon to see Lebanese homes prepare maakaroun معكرون, the traditional finger-shaped semolina cookies that have become synonymous with Eid il-Burbara (Saint Barbara’s Day). These golden, crispy treats, deep-fried until perfectly crunchy, then soaked in fragrant sugar syrup, are more than just a dessert. They’re also a reminder of a centuries-old tradition of community celebration that transforms Lebanese neighborhoods into scenes of joy and shared sweetness.

What is Maakaroun?

Maakaroun (also spelled maakroun, maakron, or ma’kroun) is a traditional Lebanese dessert made from semolina and flour, shaped into finger-like cylinders, deep-fried until golden and crispy, then soaked in sugar syrup infused with orange blossom water.

The name comes from the Arabic word meaning “squashed” or “pressed,” referring to the way the dough is shaped. These cookies are distinctively Lebanese and should not be confused with French macarons – the connection is purely phonetic.

The preparation of maakaroun is intrinsically tied to Eid il-Burbara, the Feast of Saint Barbara, celebrated by Lebanese Christians (and throughout the Levant) on December 4th.

This joyful holiday predates Christmas by three weeks and shares interesting similarities with Halloween – children dress in disguises and go door-to-door collecting treats – but with a completely different origin story rooted in Christian martyrdom and Middle Eastern tradition.

Maakaroun is always prepared alongside other traditional sweets on Saint Barbara’s Day: qatayef (stuffed pancakes), awamat (honey dumplings), and ameh or burbara (boiled wheat with nuts, raisins, and spices).

Maakaroun Lebanese Recipe Ingredients

Here are all the ingredients and important notes about them. For amounts, see the full recipe card below. Maakaroun has three main components: the semolina dough, the sugar syrup, and the oil for frying.

Semolina Dough Ingredients

Fine semolina. Also called semolina flour or “smeed naaim” in Arabic, this is the primary ingredient that gives maakaroun its characteristic texture—tender inside with a crispy exterior when fried. Fine semolina is made from durum wheat and has a slightly golden color. Don’t substitute with coarse semolina, which won’t achieve the right texture. You can find fine semolina at Middle Eastern markets or well-stocked grocery stores.

All-purpose flour. Used in combination with semolina to create the perfect texture. The flour helps bind the dough and makes it easier to work with while maintaining the crispy-tender contrast when fried.

Granulated sugar. Adds a touch of sweetness to the dough itself, though most of the sweetness comes from the syrup soak afterward.

Baking powder. Helps the cookies puff slightly when fried, creating a lighter, airier texture inside.

Mahlab (mahleb). This is an aromatic spice made from ground cherry pits that gives maakaroun its distinctive Middle Eastern flavor. It has a subtle, complex taste reminiscent of almonds, cherries, and roses. Find it at Middle Eastern markets. If you can’t locate mahlab, you can substitute with a combination of almond extract and a tiny pinch of ground cardamom, though the flavor won’t be quite the same.

Anise seeds. These provide the characteristic licorice-like flavor that’s essential to authentic maakaroun. The anise seeds are typically steeped in hot water to create an infusion that’s added to the dough.

Fennel seeds (optional). Some recipes include fennel seeds along with anise for additional aromatic complexity. The two flavors complement each other beautifully.

Sesame seeds (optional). Some families include toasted sesame seeds for a nutty flavor and added texture.

Vegetable oil. Used in the dough to add moisture and richness. Neutral-flavored oils like canola or sunflower work best.

Water. Used to create the anise infusion and bring the dough together.

Orange blossom water. This fragrant water made from bitter orange blossoms is a hallmark of Lebanese sweets. It adds a delicate, floral aroma that’s unmistakably Middle Eastern. Available at Middle Eastern markets or specialty stores. Rose water can be substituted, though orange blossom water is more traditional for maakaroun.

Sugar Syrup Ingredients

Granulated sugar. Forms the base of the syrup that sweetens and glazes the fried cookies.

Water. Combined with sugar to create the syrup.

Fresh lemon juice. Adds acidity to prevent the sugar from crystallizing and helps create a smooth, glossy syrup. It also balances the sweetness.

Orange blossom water. Added at the end of cooking the syrup to infuse it with delicate floral notes. This is what makes the syrup distinctively Lebanese.

For Frying

Vegetable oil. You’ll need enough oil for deep frying—typically 2-3 inches in a deep pot or wok. Use a neutral oil with a high smoke point like canola, sunflower, or vegetable oil.

What You Need

• Large mixing bowl
• Medium saucepan for syrup
• Deep pot or wok for frying
• Thermometer (optional but helpful)
• Slotted spoon or spider skimmer
• Wire rack
• Paper towels

How to Make Maakaroun Step-By-Step

The key to making the perfect maakaroun is getting the dough consistency right and not over-frying the cookies. Start with the syrup since it needs to cool to room temperature before you soak the fried cookies.

For the Sugar Syrup

1. In a medium saucepan, combine the granulated sugar and water. Place over medium heat and stir occasionally until the sugar completely dissolves.
2. Add the fresh lemon juice and bring the mixture to a gentle boil. Reduce heat to low and let it simmer gently for about 10-15 minutes, stirring occasionally, until the syrup thickens slightly. It should coat the back of a spoon but still pour easily—not as thick as honey, more like maple syrup.
3. Remove from heat and stir in the orange blossom water. Set the syrup aside to cool completely to room temperature. This is important: if the syrup is hot when you add the fried cookies, they’ll become soggy instead of maintaining their crispy exterior. The syrup should be at room temperature or even slightly cool.

For the Anise Infusion

4. In a small pot or heat-proof bowl, combine the anise seeds (and fennel seeds if using) with about 1 cup of boiling water. Let steep for 10-15 minutes, allowing the seeds to release their aromatic oils. The water should become fragrant and slightly golden.
5. Strain the infusion through a fine-mesh sieve to remove all the seeds. You’ll use this flavored water to make the dough. Let it cool to room temperature.

For the Dough

6. In a large mixing bowl, combine the fine semolina, all-purpose flour, sugar, baking powder, and mahlab. Mix well to distribute all the dry ingredients evenly.
7. Add the vegetable oil to the dry ingredients and mix with your hands, rubbing the oil into the flour-semolina mixture until it resembles coarse breadcrumbs or wet sand. This step is important as it helps create the tender, crispy texture.
8. Gradually add the cooled anise infusion to the mixture, starting with about ¾ cup and adding more as needed. Mix and knead gently until you have a soft, pliable dough that holds together but isn’t sticky. The dough should be smooth and easy to work with—if it’s too dry and crumbly, add a bit more anise water; if too wet and sticky, add a tablespoon of semolina.
9. Add the orange blossom water and knead it into the dough for another minute until well incorporated. Cover the dough with a clean kitchen towel or plastic wrap and let it rest for 30 minutes. This resting period allows the semolina to fully absorb the liquids and makes the dough easier to shape.

Shaping the Maakaroun

10. After the dough has rested, divide it into small portions about the size of a walnut. The traditional size is roughly 1-2 tablespoons of dough per cookie, but you can make them slightly larger or smaller based on preference.
11. Roll each portion between your palms to form a smooth ball, then roll it between your palm and a clean work surface to create a finger-like cylinder about 3-4 inches long and about ¾ inch in diameter. The shape should resemble a thick finger or a small sausage.
12. Place the shaped cookies on a tray or plate. Continue until all the dough is shaped. If desired, you can gently press sesame seeds onto the surface of each cookie before frying for added texture and appearance.

Frying the Maakaroun

13. Pour vegetable oil into a deep, heavy pot or wok to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test the oil by dropping in a small piece of dough—it should sizzle immediately and float to the surface, but not brown too quickly.
14. Carefully add the shaped cookies to the hot oil in small batches—don’t overcrowd the pot or the oil temperature will drop and the cookies will absorb too much oil. Fry for about 4-5 minutes, turning occasionally with a slotted spoon or spider skimmer, until the maakaroun are evenly golden brown all over.
15. Remove the fried cookies with a slotted spoon and drain on paper towels placed over a wire rack. The cookies should be crispy on the outside. Let them cool for just 2-3 minutes—they should still be quite warm when you add them to the syrup, but not so hot that they’ll fall apart.

Soaking and Serving

16. Working in batches, gently place the warm (but not hot) fried cookies into the room-temperature sugar syrup. Let them soak for about 30 seconds to 1 minute, gently turning them to ensure they’re fully coated. The cookies will absorb some syrup while maintaining their crispy exterior.
17. Remove the soaked cookies with a slotted spoon and place them on a wire rack set over a tray (to catch drips). Let them cool and allow the syrup to set. The surface should become glossy and slightly sticky.
18. Once completely cooled, the maakaroun can be dusted with powdered sugar if desired for a more festive appearance. Arrange them on a serving platter and serve at room temperature.

Baked Version (Healthier Alternative)

If you prefer not to deep-fry, you can bake maakaroun, though they won’t have quite the same crispy texture as the traditional fried version:

• Preheat oven to 350°F (180°C).
• Place shaped cookies on a parchment-lined baking sheet, spacing them about 1 inch apart.
• Brush lightly with melted butter or oil.
• Bake for 25-30 minutes or until golden brown.
• Let cool slightly, then soak in room-temperature syrup as directed above.

How To Prepare Ahead

Maakaroun-making can be a time-intensive process, so you might consider spreading the work out over a day or two:

Make the syrup ahead. The sugar syrup can be made 2-3 days in advance and stored at room temperature in a covered container. In fact, it’s better to make it ahead since it needs to be completely cool before soaking the cookies.

Prepare and shape the dough ahead. You can make the dough and shape all the cookies several hours ahead or even the night before. Arrange the shaped cookies on a tray, cover with plastic wrap or a clean kitchen towel, and refrigerate. Bring to room temperature for 15-20 minutes before frying.

Fry in stages. If you’re making a large batch, you can fry half the cookies, soak them, and let them cool, then fry the second batch. The fried, syrup-soaked cookies keep well, so this breaks up the work.

Storage. Maakaroun can be stored well at room temperature in an airtight container for up to 1 week. Don’t refrigerate them, as this will make them hard and less pleasant to eat. The syrup coating acts as a preservative. For longer storage, you can freeze unfried shaped cookies for up to 2 months. Fry them directly from frozen, adding a minute or two to the frying time.

Frequently Asked Questions

Can I bake maakaroun instead of frying them?

Yes! While the traditional method is deep-frying for maximum crispiness, you can bake them for a healthier option. Preheat your oven to 350°F (180°C), brush the shaped cookies with melted butter or oil, and bake for 25-30 minutes until golden brown. The texture will be slightly different—less crispy, more cake-like – but they’ll still be delicious when soaked in syrup.

What can I substitute for mahlab?

Mahlab has a unique flavor that’s hard to replicate perfectly. Your best substitute is a combination of ½ teaspoon almond extract and a tiny pinch (⅛ teaspoon) of ground cardamom. Some people use a drop of bitter almond extract if they can find it. While not identical, these substitutes will give you aromatic complexity similar to mahlab.

Can I use rose water instead of orange blossom water?

Yes, you can substitute rose water for orange blossom water in both the dough and the syrup. The flavor will be slightly different – rose water is more floral and perfumed, while orange blossom water is more citrusy and delicate – but both are traditional Lebanese flavors. You can even use half of each if you like.

My dough is too dry/too wet. How do I fix it?

Dough consistency can vary based on the absorption rate of your specific semolina and flour, as well as humidity. If too dry and crumbly, add more anise water or plain water, one tablespoon at a time, kneading well after each addition. If too wet and sticky, add more fine semolina, one tablespoon at a time. The dough should be soft, pliable, and smooth.

How do I know when the oil is the right temperature?

The ideal frying temperature is 350°F (175°C). If you don’t have a thermometer, drop a small piece of dough into the oil. It should sizzle immediately and float to the surface, gradually turning golden brown over 4-5 minutes. If it browns in less than 2 minutes, your oil is too hot. If it sinks and takes forever to float, the oil isn’t hot enough.

Can I make the shaped cookies ahead and freeze them?

Yes, you can. Shape all the cookies, arrange them on a baking sheet in a single layer, and freeze until solid (about 2 hours). Then transfer to freezer bags or airtight containers. They can be frozen for up to 2 months. Fry them directly from frozen – no need to thaw. Just add an extra minute to the frying time.