Make the puff pastry according to instructions and set aside to cool.
Stir marzipan with grated orange peel and orange juice (1). Stir in the coconut.
Preheat oven to 200 °C (later set gas to level 3).
Divide the dough into thirds. Roll out each dough portion and cut out a circle of approx. 30 cm ø using a large springform pan. Cut this into 6 parts.
Using a teaspoon, place small portions of filling about 1 cm below the round of the triangles. From there, roll up the croissants towards the tip, then place them curved on a baking sheet lined with parchment paper.
Bake the croissants for 20 minutes at 200 °C until light brown.
Mix powdered sugar and orange juice (2) to a glaze and brush the finished croissants with it.
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