Girl Scouts Meet Hamantaschen - SAMOA HAMANTASCHEN!

You won't find these on the Girl Scout Roster

These might be my new favorite hamantaschen - rich, buttery, sticky, and sweet - it’s not your average cookie.

Why were they called Samoa?

Debuting in 1975, these cookies were originally given this name as a nod to the origin of its ingredients, like coconut. They are also thought to be called “Samoa” because it sounds like ‘Some More’. No matter how you slice it, it’s an odd name for the cookie, and it was later changed…

The Name Change:

The name change supposedly comes down to which bakery is producing this hit cookie, and (yawn) trademark claims. Your cookie can either come from Little Brownie Bakers, or ABC Bakers, and that will ultimately dictate what you call it.

Why we eat Hamantaschen on Purim

Jewish people eat specific foods on Purim, not because we are instructed to do so (like Passover), but because of what they symbolize. Three-pointed hamantaschen are eaten to make fun of and celebrate the defeat of a bad guy, Haman. Supposedly, he wore an ugly triangular hat, and so by enjoying a little triangular cookie, we poke fun at him. Some also say that Purim is a feminist holiday because of BADASS Queen Esther, who ends up saving the Jewish people… and that triangle looks like… well use your imagination.

Why these cookies work

If you feel like hamantaschen are a stale, dry, lifeless treat that sits in a deli case, thing again!! I’m a self proclaimed ‘taschen queen, and its been my goal to make you rethink what they can be. I like to use a buttery, vanilla cookie base for a shortbread-esque cookie that is a versatile base for a variety of filling. I love using a dulce de leche in place of caramel for a slightly richer, thicker caramel compared to a traditional caramel. Dulce de leche is made my slowly simmering milk and sugar (typically a sweetened condensed milk) to develop deep caramel notes and color. Adding toasted coconut is how these go from caramel to caramel de-lites, and a drizzle of extra dark chocolate to balance the sweetness.

Tips and Tricks

• Let your dough rest to hydrate the flour - even if its just an hour or two in the fridge.

• Don’t overfill it! A teaspoon is plenty to get that flavor across, and can prevent it from opening up and leaking out.

• Pinch pinch pinch! Make sure those edges are totally joined to prevent them from opening.

• Keep them cool - pop your unbaked hamantaschen in the fridge or freezer for 10-15 minutes to help them keep their shape.

Now who’s ready for a recipe?

Samoa Hamantaschen