Whisk together flour, baking powder, baking soda, cornstarch, xanthan gum and salt. Stir together vanilla, coconut oil, maple syrup and milk a small bowl. Add contents of small bowl to large and stir until thoroughly mixed (you might want to use your hands to lightly knead dough together).
Roll dough into a ball. Place in refrigerator while you prepare filling.
To prepare caramel filling, drain and rise dates and blend them with coconut oil, water and salt until mostly smooth. Set aside.
Place ball of dough onto clean surface and use a rolling pin to flatten until it’s about ⅛” thick.
Use a 3” circular cookie cutter (a jar lid works well) to cut the dough into circles.
Place a tablespoon of caramel filling in the center of each circle. Gently fold the sides in to create a triangle and pinch the corners.
Line a baking sheet with parchment paper and place hamantaschen on sheet.
Bake for 9-11 minutes, until edges are slightly golden. Remove from oven and let cool completely.
Melt chocolate in a small saucepan. Drizzle chocolate over the cookies and sprinkle with shredded coconut.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/03/01/samoa-hamantaschen-vegan-gluten-free/