Every hamantaschen recipe I work on becomes my favorite and this one is no different! Coconut and pineapple are a classic combination and that’s because it’s a delicious combination. Adding a little rum to the pineapple filling turns these into Pina Colada hamantaschen.
For the dough, I like to use unsweetened, shredded coconut. The filling is sweet enough and I don’t think it needs extra sweetness from the coconut. If you only have sweetened, use it, but cut back the sugar in the filling a little (don’t adjust the sugar in the dough).
For the filling, try to get a nice, ripe pineapple, removing all of the skin and most of the core before dicing and cooking. Adding sugar and rum and cooking it will help a pineapple that may not be at it’s peak ripeness, but if it’s really unripe, you should hold off making these.
Finally, these are at their prime eaten the day they’re made. If they sit out for more than a day, the filling will soften the cookie, which is fine to eat, but I prefer when the crust is crisp. But you can make them ahead and freeze. Once they’re out of the oven and cooled, transfer them to an air-tight container or freezer bag and freeze. When you’re ready for them, pull them out of the freezer and thaw in a single layer, on a tray for about an hour. Then, enjoy!
Pina Colada Hamantaschen
Coconut crust surrounding a rum-laced pineapple filling - the perfect hamantaschen combination! Makes 24.
Ingredients
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Dough Ingredients:
- 6 oz. / 170 grams granulated sugar (3/4 cup)
- 6 oz. / 170 grams butter, softened (3/4 cup)(use margarine to keep them parve)
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. coconut extract
- 1/4 tsp. salt
- 1 tsp. baking powder
- 12 1/2 oz. / 355 grams all-purpose flour (2 1/2 cups)
- 3 1/2 oz. / 100 grams unsweetened shredded coconut (1 cup)
- 4 cups diced, fresh pineapple (from 1 large pineapple)
- 4 oz. / 114 grams granulated sugar (1/2 cup)
- 3 Tbsp. dark rum
Filling Ingredients:
Directions
- In a stand mixer, use the paddle to cream the sugar and butter together. Add the eggs, one at a time, then add the vanilla and coconut extracts and mix each addition until incorporated.
- Add the salt, baking powder, and flour and mix on low until just combined.
- Add the shredded coconut and mix on low until a ball of dough forms. Divide the dough in half, flatten each half into disks about 1-inch thick and wrap in plastic wrap. Refrigerate until chilled, about one hour.
- For the filling, combine the pineapple, sugar and rum in a large sauté pan and place over high heat until the juices reach a simmer. Reduce the heat to medium and simmer, stirring, until most of the juices have reduced and thickened into a syrup, about 15 minutes.
- Transfer the filling to a food processor (or use an immersion blender) and puree until a paste forms — it doesn’t have to be completely smooth.
- Transfer the mixture to a bowl and place into the refrigerator until completely chilled.
- When the filling is cold and the dough chilled, preheat your oven to 350ºF / 175°C.
- Roll out one piece of dough on a lightly-floured work-surface, about ⅛-inch thick. Use a 3-inch round cutter or glass to cut out circles of dough. Collect the scraps to re-roll.
- Place a generous teaspoon of filling in the center of each circle. Bring 3 sides of the dough together to make a triangle over the filling. Pinch the three corners together to seal them and place on baking sheets lined with parchment paper.
- I prefer to bake one tray at a time, baking on the middle racks of the oven for 10 minutes, turning the tray and baking another 10-15 minutes, or until the edges are golden brown. Remove from the oven and let cool.
- Once cooled, enjoy! I prefer to freeze any hamantaschen that aren’t eaten the day they’re baked. Freeze them in an air-tight container or plastic bag, then thaw them uncovered on a plate or tray as you need them. They will stay in the freezer for weeks!
Pam's Kitchen 
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