Every year I make at least two new types of Hamantaschen in addition to the traditional raspberry, apricot and prune. This year I really wanted to make a very rich an indulgent version. I have made nutella, s’mores, caramel salted apple and peanut butter in the past, but this had to be different. It hit me when I thought about one of my favorite girl scout cookies – Somoas! Oh the perfect blend of chocolate, caramel and coconut.
For the dough I used my family’s Hamantaschen dough recipe. I love this dough because it is very scone like and the orange juice and orange zest compliment almost every filling.
Quick Tip: The somoa filling needs to be made right before you assemble the hamantaschen because once the caramel cools it is not easy to scoop on to the dough.
- 11 oz bag of caramel candy
- 2 tsps of water
- 1 1/2 cup shredded coconut
- 12 oz chocolate for melting
1. Preheat Oven to 350
2. Spread coconut on a cookie sheet with parchment paper
3. Bake stirring occasionally for 10 minutes until golden brown.
4. Set aside.
5. Put caramels in a saucepan with 2 tsps of water on medium heat.
6. Continually mix with a wooden spoon until melted.
7. Remove from heat and stir 1 cup of the toasted coconut. – Mix well.
8. Fill your hamantaschen and bake according to your favorite dough recipe – less is best for this filling!
9. Let the hamantaschen cool.
10, While hamantaschen are cooling, melt chocolate your chocolate for dipping.
11. Once the hamantaschen have cooled dip the bottom of each in to chocolate and place on wax paper chocolate side up. Continue until you have coated each hamantaschen.
13. and sprinkle with remaining coconut.