Some things don’t require a lengthy intro, and these hamantaschen are precisely that. I made them last year and was determined to recreate them this year in time for Purim. With only a few days until Purim, I got to work late last night and I am happy to share that they are as delicious as I remember!
The filling is creamy, with a hint of coconut inside, and the perfect amount of toasted coconut on top. Tip: note in the directions to chill the assembled cookies before baking them. This will ensure your filling doesn’t leak out and the cookie remains intact.
Want to take these totally over the top? Melt some dark chocolate in a microwave-safe bowl and drizzle on top. Allow chocolate to cool and harden completely before serving and eating.
Sweeten the New Year for The Nosher. From apple kugel to the perfect round challah, The Nosher helps you cook your way through the holidays. Donate today and help us keep the kitchen humming and the smiles coming.
Ingredients
For the dough:
½ cup butter
¾ cup granulated sugar
1 egg
1 Tbsp milk
1 tsp vanilla extract
1 ½ cups all-purpose flour
¼ tsp baking powder
¼ tsp salt
For the filling:
8 oz cream cheese, softened
1/4 cup heavy cream or coconut milk
1 tsp vanilla extract
¼ cup shredded coconut
3 Tbsp sugar
extra shredded coconut
Directions
Beat the butter and sugar together until smooth. Add egg, milk, and vanilla until mixed thoroughly.
Sift together the flour, baking powder and salt. Add dry mixture to wet mixture until incorporated.
Note: if the dough is too soft, increase flour amount by ½ cupfuls until firm.
Wrap dough in plastic wrap and chill for at least 1 hour or up to 24 hours.
To make the filling, combine cream cheese, vanilla, heavy cream or coconut milk, shredded coconut and sugar until smooth.
Preheat oven to 400 degrees.
Dust surface with powdered sugar or flour to keep from sticking. Roll the dough to about ¼ inch thick.
Using a round cookie cutter, cut out and place onto cookie sheet. To keep the dough from sticking to your cutter, dip in powdered sugar before each cut!
Fill each round with the coconut cream cheese filling, and using your favorite method, pinch corners together tightly. Add extra shredded coconut on top.
Place in fridge for 10 minutes before baking.
Bake for 7-9 minutes.
