Mix the sugar, vanilla sugar and quark together well. Gradually stir in the eggs. Add bitter almond oil and gradually stir in the coconut flakes (possibly a little less) (the last ones by hand).
Put in piles on the tray.
Bake at 200 ° top and bottom heat for about 20 minutes until golden brown.
I use a scoop. This will make all macaroons nice and uniform.
The dough is enough for 2 1/2 densely covered trays.