Papaya Coconut Hamantaschen
Recipe type: Dessert
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Serves: 15-20 cookies
Papaya Coconut Hamantaschen are all the tropical vibes you need this Purim. They are almost like macaroons meet hamantaschen!
  • For Hamantaschen Dough:
  • ¾ cup granulated sugar
  • 1 stick (1/2 cup) butter, softened
  • ½ teaspoon vanilla extract
  • 1 egg, plus 1 for egg wash
  • 2 tablespoons orange juice
  • 2 cups all-purpose flour, sifted
  • 1 cup sweetened shredded coconut
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • For Papaya Jam:
  • 3 cups diced papaya
  • ⅓ cup granulated sugar
  • 1 tablespoon fresh lime juice
  • ⅛ teaspoon salt
  • For Dipping:
  • 1 cup powdered sugar
  • 1 cup sweetened shredded coconut
  1. First, let's make the dough. In a large bowl with a stand or hand mixer, blend sugar and butter together until light and fluffy, about 2 minutes. Then add vanilla, 1 egg and orange juice and beat to combine. Then add flour, coconut, baking powder and salt and mix with fingers (get in there!) or spoon just until combined.
  2. Dough should be slightly sticky. Form dough into a ball, wrap in plastic wrap and chill overnight.
  3. To make the papaya jam, place all ingredients into a medium heavy-bottomed saucepan and bring to a simmer. Simmer for 20 minutes, stirring often and breaking up any fruit pieces, until the jam is thick enough to coat the back of a spoon. Note that the jam will thicken more as it cools. Cool completely and refrigerate until ready to use.
  4. Now, it's bake time! Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to about ⅛” thickness, then cut into circles with a 3 or 3½-inch round cookie cutter or a wine glass. Place 1 teaspoon of the jam at the center of the circle and fold over the three corners to form a triangle.
  5. Place hamantaschen on a parchment lined cookie sheet and freeze for 30 minutes to prevent spreading. Using a pastry brush, brush completely with egg wash. Bake for 12-15 minutes until browned on the bottom. Cool completely on a rack.
  6. Optional step: Combine the powdered sugar and just enough water or milk so it is thick but runny. Dip one side of the hamantaschen into the mixture and then dip into coconut. Let set and eat! You can keep in an airtight container for up to 5 days or freeze for 2-3 months. If you freeze, do the coconut dipping part right before serving.
Note you will need to chill the dough overnight.
Recipe by What Jew Wanna Eat at