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.

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.