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["Make the filling: Combine the jam, mint leaves, and cardamom pods in a saucepan, cover and bring just to boiling over low heat. Remove from the heat. Set a fine-mesh sieve over a mixing bowl and strain the filling through it, pressing and mashing with a wooden spoon to get as much of the filling through the sieve as possible. Discard the remaining pods, leaves and mango pulp, if any. (This will keep in a covered container in the refrigerator for up to a week.)", "Make the dough: In the bowl of a stand mixer fitted with a paddle attachment (or, if you are using a handheld mixer, in a large mixing bowl), combine the butter and sugar and mix for about 3 minutes, until creamy, fluffy, and lighter in color. Add the eggs, one at a time, and mix after each addition until incorporated. Add the coconut cream and vanilla and mix until just combined.", "Pour the flour, baking powder, baking soda, and salt into a mixing bowl and stir to combine. Add the flour mixture to the butter mixture and mix to form a dough.", "Form the dough into 2 flat round discs and wrap each in plastic wrap. Refrigerate for 2 to 4 hours, until fully chilled. (This can be refrigerated for up to 2 days before rolling and baking.)", "When you are ready to bake, preheat the oven to 375u00b0F. Line 2 rimmed baking sheets with parchment paper or Silpats and set aside. Lightly flour a work surface and a rolling pin.", "Place 1 disc of dough on the work surface and roll out until it is between 1/4- and 1/8-inch thick. With a 3-inch cutter, cut out as many rounds as possible (you can collect all the scraps reroll them, but just once). Spoon 1 teaspoon filling into the center of each round and top each with 1/4 teaspoon of toasted coconut and a pinch of salt. Fold up the edges to form triangles, pinching them to form points, and leaving a small amount of filling exposed at the top. Repeat with the second disc of dough. You will have 48 hamantaschen.", "Lightly flour a large spatula and use it to transfer the hamantaschen to the prepared baking sheet, arranging them about 11/2 inches apart, 12 per sheet. (You will need to work in batches.) In a small bowl, lightly beat the egg with the water, and, with a pastry brush, brush it on the dough (but not the filling).", "Bake for 13 to 15 minutes, or until the dough is a pale golden color. Cool on the baking sheets for 5 minutes and transfer to racks to cool completely. Repeat with the remaining hamantaschen.", "Kitchen Notes:
