Pineapple Coconut Hamantaschen

These Pineapple Coconut Hamantaschen are part of my Trio of Citrus Hamantaschen Post. You can read more about that post HERE.

These hamantaschen are probably my favorite of the three! They are absolutely in.credible.

Seriously.

They have a delicious pineapple taste, with the perfect amount of creamy, fruity and slightly tart (from the lemon juice)! I had to stop myself from eating spoonfuls of the curd! And that dough? Wow! The addition of the toasted coconut gives the cookie a wonderful buttery flavor (from all the oils that let out when you toast it), and really nice texture.

I hope you enjoy these Pineapple Coconut Hamantaschen as much as I do 🙂

Pineapple Coconut Hamantaschen

 

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Cook time

1 hour 30 mins

Total time

1 hour 30 mins

 

Author: Rachel Kor

Serves: Makes 2 cups of Curd Makes 15 hamantaschen

Ingredients

• For the Curd:
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 1 ½ cups pineapple juice
• Pinch of salt
• 3 egg yolks
• 6 tablespoons butter or margarine, cut into small pieces
• Juice of 1 lemon (about 3 tablespoons)
• For the Hamantaschen Cookie:
• ¾ cup granulated sugar
• 1 stick unsalted butter or margarine, at room temperature
• 1 egg
• 1 teaspoon pure vanilla extract
• ¼ teaspoon orange zest
• ¼ teaspoon kosher salt
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 tablespoon orange juice
• 6 heaping tablespoons shredded coconut, toasted (plus more for garnish)

Directions

1. Directions
2. For the Curd:
3. In a medium saucepan, set over a medium flame, mix the sugar, cornstarch, juice and salt. Cook, mixing often, until thick and small bubbles appear around the edge, about 5 minutes.
4. In the meantime, whisk together the yolks in a small bowl.
5. Once the hot mixture comes to a boil, turn off the flame. Slowly and carefully pour half of the hot mixture into the eggs, whisking them constantly. Whisk the eggs and curd together until they are well combined and heated through. Pour the egg mixture back into the pot with the remaining curd and add in the butter. Mix until smooth and thick.
6. Allow to cool.
7. Once the curd has completely cooled, fold in the lemon juice.
8. For the Hamantaschen Cookie:
9. Line 2 baking sheets with parchment paper. Set aside.
10. In a bowl of an electric mixer, cream the sugar and butter until pale and fluffy. Add in the egg, vanilla, zest, and salt. Mix until well combined. Then, add in the flour, baking powder, and juice. Mix until the dough forms.
11. Cover the mixing bowl with plastic wrap, and chill in the refrigerator for at least 1 hour.
12. Preheat the oven to 350 degrees F.
13. Place the chilled dough on a generously floured surface. Create a well in the dough and add in the coconut, folding it in with your hands to combine. Roll the dough out to about ½ - ¼ inch thick. Cut out your cookies using a round cookie cutter, or the bottom of a round glass cup.
14. Fill the centers with about 1 teaspoon of the curd filling. Then, fold the sides up to form a hamantaschen and pinch closed.
15. Bake for 6-8 minutes, or until lightly golden on the bottom.
16. When the cookies are done, transfer them to a cooling rack to cool completely.
17. Top with more shredded, toasted coconut.

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