Whisk the dry ingredients together in a large bowl. Stir the wet ingredients together in a small bowl. Add the contents of the small bowl to the large and stir until thoroughly mixed (I like to use an electric mixer).
Roll the dough into a ball, cover it and place it in the refrigerator for at least 20 minutes (you can also prep this the day before).
Sprinkle the extra flour on a clean surface. Place the ball of dough on the flour and use a rolling pin to roll it out until it's about ¼"-1/3" thick. Use a 3” circular cookie cutter (a jar lid works well) to cut the dough into circles.
Slice the marshmallows in half. Place one half in the center of each circle of dough.Gently fold the sides in and over the marshmallow to create a triangle and pinch the corners.
Line a baking sheet with parchment paper and place the hamantaschen on the sheet.
Bake for 14-16 minutes, until the edges are slightly golden. Remove from the oven and let the hamantaschen cool completely.
Melt the coconut butter by placing the jar in a bowl of warm water. Drizzle the coconut butter over the hamantaschen, then add sprinkles. Place in the refrigerator for 5 minutes so the coconut butter hardens, then enjoy!
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/03/01/vegan-rainbow-unicorn-hamantaschen/