Coconut Macaroons

Ingredients:

4 cups all-purpose flour
1.5 ounces fresh yeast
1/4 cup sugar
3/4 cup plus 2 tbsp lukewarm milk
5 egg yolks
2-1/2 oz butter at room temperature
Salt
Vegetable oil for frying
German jelly such as raspberry, cherry, plum or apricot

Preparation:

Beat egg whites. While beating, add sugar, vanilla extract and lemon peel. Fold under shredded coconut. Using a teaspoon place scoops of mixture on a greased cookie sheet or onto small round baking wafers (Backoblaten).

Bake 10-15 minutes at 350° F.