Melt the fat at low heat. Separate eggs. Cream egg yolk with honey and the lukewarm fat with the whisks of the hand mixer. Stir in grated coconut, lemon peel and lemon juice.
Add mineral water. Stir in flour. Cover the dough and let it rest for 1 hour. In the meantime, lightly roast 5 tablespoons of hazelnuts in a pan without fat. Cream quark, honey, remaining nuts and sea buckthorn.
Whip the cream until very stiff and fold into the quark. Then chill for about 30 minutes. Preheat the waffle iron according to the instructions of the appliance manufacturer. In the meantime, beat the egg whites until stiff and fold into the dough.
Lightly grease the waffle iron. Fill a small ladle of dough onto the baking surface, spread quickly and evenly and close. Bake the waffles for 2-3 minutes until golden brown. Then let them cool down on a cake rack.
Sprinkle sea buckthorn quark with roasted, ground hazelnuts and serve with the waffles. Decorate with a slice of orange if desired. Makes about 10 pieces.