In a large bowl, combine semolina, flour, sugar, and coconut oil. Mix well using your hands until the coconut oil is well incorporated. It should look like coarse cornmeal at this point.

Slowly add almond milk and one tablespoon of the orange blossom water and keep working with your hands until it forms a smooth dough. Set aside and let it rest for about 20 to 25 minutes.

Meanwhile, preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper and set aside.

While the dough is resting, prepare the filling. Combine the ground pistachios, maple syrup, agave, or sugar, and the remaining tablespoon of orange blossom water in a bowl and mix well.

Working with about one and 1/2 tablespoons of dough at a time, form 16 to 18 balls. You can use an ice cream scoop to make it easier. Using your thumb press a wide depression into the center of each ball. Place one heaping teaspoon in each depression, close it up, and roll it into a ball.

Press each filled ball gently into the Maamoul mold and bang it against a wood cutting board to release it.

Arrange the molded dough 1/2 inch apart on the lined baking sheet.

If you are not using a Maamoul mold, place the filled balls 1/2 inch apart in the lined baking sheet and gently press so they flatten slightly.

Bake at 350 degrees Fahrenheit for 20 minutes or until the bottom is golden brown. Remove from the oven and let them cool completely.

Right before serving sprinkle with confectioners’ sugar.