Papaya Coconut Hamantaschen

Papaya Coconut Hamantaschen are all the tropical vibes you need this Purim. They are almost like macaroons meet hamantaschen!

Meet awesomeness. Honestly, these came out even better than I thought. I had high hopes, but wasn’t as excited as I was with Mint Chocolate Hamantaschen or Halva Hamantaschen. But then I tried them.

Oh my, you guys. I already love my hamantaschen on the softer side (I mean who wants dry hamantaschen?), and the coconut in the dough adds an extra layer of chewiness. With the homemade papaya jam?? Unstoppable!

We are loving living in Puerto Rico, and one of the best parts has to be the food (and the nice people and the beach living and that I forgot what winter is.) So I knew I wanted to incorporate so local flavors in my latest Purim recipe.

Yes! Aren’t they cute? I dipped them in more coconut because it’s extra cute and extra delicious. I’m very into these.

My number one hamantaschen tip (well cookie tip) is to freeze the cookies before baking on a cookie sheet for 20-30 minutes. That prevents spreading, and along with our trusty egg wash, them opening up! Because you want hamantaschen to be triangles not rhombuses. I do this with my rugelach too.

I love Purim for many reasons (dressing up, boozing it up, cookies) but also because our heroine is a woman- Esther! And I totally think Esther would approve of these.

One more close-up.

Papaya Coconut Hamantaschen

Amy Kritzer

Papaya Coconut Hamantaschen are all the tropical vibes you need this Purim. They are almost like macaroons meet hamantaschen!

4.75 from 4 votes

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Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Jewish

Servings 15 -20 cookies

Ingredients

  

1x2x3x

• For Hamantaschen Dough:
• ¾ cup granulated sugar
• 1 stick (1/2 cup aka 4 oz), room temperature
• 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
• ½ teaspoon baking powder (use 1 tsp if you want a pouffier/softer cookie)
• ¼ teaspoon salt
• 
  
• For Papaya Jam:
• 3 cups diced papaya
• 1/3 cup granulated sugar
• 1 tablespoon fresh lime juice
• 1/8 teaspoon salt
• 
  
• For Dipping:
• 1 cup powdered sugar
• 1 cup sweetened shredded coconut

Instructions

 

• 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.
• Dough should be slightly sticky. Form dough into a ball, wrap in plastic wrap and chill overnight.
• 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.
• Now, it's bake time! Preheat oven to 350 degrees F. On a lightly floured surface, roll the dough out to about ¼ - 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.
• 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.
• 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.

Notes

Note you will need to chill the dough overnight.

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