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Coconut Ambrosia Hamantashen

coconut ambrosia hamantashen

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.

  • Duration
  • 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.