Fillet oranges. Bring fillets to a boil in a saucepan, then reduce heat and simmer for 15 minutes, then blend using a stick blender.
Add vanilla, a pinch of cinnamon, optionally a little maple syrup and simmer for another 15 minutes.
Remove the pot from the stove, add tarragon, and another pinch of cinnamon to taste.
Place the baking mat on a baking tray and spread a thin layer of the orange mixture in a rectangular shape on it (see photo above). The layer should not be thicker than 2-4 millimeters.
Allow to dry in the oven at 70° C for about 6 hours. It is best to stick a wooden spoon into the door to keep it slightly open, which lets the moisture out, given off by the oranges.
When the fruit leather is completely dry, it has turned into a rubber-like “mat” and can be peeled off the baking mat in one piece.
Spread 2 tablespoons of grated coconut and the shredded hazelnuts on a baking sheet. Brush the fruit leather thinly with water on both sides using a brush and then place it in the coconut-hazelnut mixture. Press it firmly to the nut mixture and then roll it up carefully. Don’t roll it too loosely! Hold the roll tightly and squeeze it a little together while rolling it, so it keeps as much coconut and hazelnut as possible.
When you have rolled up the fruit leather, heat a kitchen knife with hot water (wipe the blade dry with a towel befor you cut the fruit roll) and cut the roll into thin rolls with gentle pressure. You can keep the fruit leather rolls in an airtight jar for several weeks.