Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Set aside.

Make the coconut filling by combining the egg yolks, butter, turmeric powder, and white sugar in a bowl. Mix until fully combined, then add the coconut and vanilla. Mix again to fully combine and set aside.

Roll out the puff pastry into an 6x10 inch rectangle. Cut the rectangle down the middle to create two 3x10 inch rectangles. Repeat for the other sheet of puff pastry to create 4 3x10 inch rectangles.

Roughly divide the coconut filling into 8 portions. Spread the coconut filling into two long lines per puff pastry rectangle, spacing the filling 1 inch apart. Repeat for the remining puff pastry sheets so that you have 8 rows of coconut filling in total.

Brush the edges and center of the puff pastry with the egg white to help seal the pastry. Gently roll the puff pastry around the coconut filling and press to seal. Use a knife or a pizza cutter to slice the rolls apart. You will have 8 ropes of puff pastry.

Twist each roll of the puff pastry. While still twisted, create a loop at the base of the pastry, then twist the pastry two to three times around to form the body of the bunny. Pinch the ends of the pastry to look like ears and place on the parchment-lined baking tray. Repeat for the remaining rolls of puff pastry.

Brush the tops of the pastries with egg whites then sprinkle with granulated white sugar. Bake in the oven for 16 to 18 minutes, or until golden brown. Remove from the oven and let cool completely.

For an extra garnish, combine the icing sugar and water in a small bowl to create a thick paste. Spoon a small amount of icing onto the base of the bunny and top with a jellybean. Serve at room temperature and enjoy!