I add coconut to my regular hamantashen dough and then filled with a mix of orange marmalade and marshmallow fluff for a unique new hamantashen. If you like you can even add a maraschino cherry. I tried using coconut oil instead of margarine and it did work, but it was a little more difficult to manage the dough and get it to shape properly.
- Cook Time
- Prep Time
- 36 hamantashen ServingsServings
- 1 cup vegan butter
- 1 cup sugar
- 2 Eggs
- 2 teaspoons vanilla extract
- 1/2 cup grated coconut
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup store bought or homemade orange marmalade
- 1 cup store bought or homemade marshmallow fluff
- shaved coconut and maraschino cherries, optional
1 Cream butter and sugar in a stand mixer. Add eggs and vanilla and mix until combined. Add coconut, flour, baking powder and salt. Mix until it forms into a dough. Set aside while you ready your fillings.
2 Put dough on a well floured counter and roll out to 1/4 inch thick.
3 Cut out 3-inch circles and fill with 1/2 teaspoon each of orange marmalade and marshmallow fluff. Top with shaved coconut and a maraschino cherrie if desired then fold up sides to form a triangle.
4 Place on a parchment lined cookie sheet. Bake at 400 for 12 minutes.