Chocolate Covered Strawberry Hamantaschen
Recipe type: Parve
Serves: 40
  • 4 cups sifted all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup butter or margarine
  • 1½ cups sugar
  • 2 eggs
  • 4 teaspoons water
  • 2 teaspoons vanilla
  • 1 cup strawberry preserves (I like Bonne Maman brand)
  • 4 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • 2 cups white chocolate chips
  • 2 teaspoons coconut oil
  1. Preheat oven to 375 degrees.
  2. To make the hamantaschen: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, cream together the margarine and sugar until smooth. Add the eggs and vanilla, and mix until combined.
  4. With the mixer on low, add the flour mixture in small batches, alternating with the water. Mix until a smooth batter forms.
  5. Form the dough into a ball, cover with plastic wrap, and chill in the refrigerator for at least one hour.
  6. To roll out the dough, sprinkle a large, clean surface with flour. Roll out dough with a floured rolling pin, until the dough is ⅛ inch thick. Using a cookie cutter or the rim of a drinking glass, cut dough into 3-inch circles. Gather scraps and re-roll until all the dough is cut.
  7. Fill each circle with 1 teaspoon of strawberry preserves. Pull up the sides and pinch together, to form a triangle. To seal the edges, rub a small amount of cold water on each dough seam.
  8. Place hamantaschen on a cookie sheet lined with parchment paper. Bake for 12-14 minutes, or until the edges are just golden. Transfer to a wire rack to cool completely.
  9. To dip the hamantaschen: line a cookie sheet with parchment or wax paper and set aside.
  10. Add semi-sweet chocolate chips and 1 tablespoon of coconut oil to a microwave-safe bowl (you want a bowl that is narrow and deep, so you have enough room to dip the hamantaschen in the chocolate without hitting the bottom of the bowl).
  11. Microwave for 60 seconds on 50% power. Stir chocolate and return to microwave.
  12. Microwave for 30 seconds on 50% power. Stir and return to microwave.
  13. Repeat step 12 until chocolate is smooth and just melted.
  14. Dip one corner of room-temperature hamantaschen in the chocolate. Lay on wax paper. Repeat with remaining hamantaschen.
  15. To melt the white chocolate and 2 teaspoons of coconut oil, follow steps 10-13.
  16. Pour melted white chocolate into a small Ziploc bag. Cut off a tiny tip of the Ziploc bag and move white chocolate towards the corner with the tip cut off.
  17. Drizzle white chocolate over the chocolate-dipped hamantaschen (as pictured above). Let the hamantaschen cool in the fridge until the chocolate has hardened. Enjoy!
Feel free to substitute your favorite hamantaschen recipe.
They freeze beautifully!
Recipe by Pass the Challah at