Preheat oven to 325. Position oven rack in center of oven. Line three rimmed cookie sheets with parchment paper. In a large mixing bowl with an electric mixer on medium speed, beat butter until smooth. Add sugar and salt and beat until well blended. Beat in the orange zest. Add eggs, one at a time until combined. Mix in coconut until combined. Drop macaroon batter onto the cookie sheets by tablespoonfuls, placing approximately 1 1/2 inches apart. Always leave room between the cookies on the cookie sheets. Bake the macaroons, one sheet at a time, until golden brown in spots, approximately 25 to 30 minutes. Remove from oven and let cool completely on the cookie sheets. Melt the chocolate. After the macaroons are cooled, lightly drizzle the melted chocolate over the top of the macaroons. Chill in refrigerator until the chocolate is firm, about 30 minutes.
To melt the chocolate-
. Either break up, grate, or chop the chocolate into small even pieces.
. Heat the chocolate in a microwave-safe bowl, uncovered, to prevent moisture from collecting.
.Place chocolate in the microwave for 30 seconds at a time on medium power until the chocolate is melted. Be very careful not to overheat it, as the chocolate may not look as if it has completely melted, because it retains its shape. The chocolate should be only slightly warmer than your bottom lip. You may still see lumps in it once you've stirred it, but don't worry; the residual heat of the chocolate will melt it.
. Do not rely on appearance alone when microwaving chocolate. The only way to know if it is fully melted is to gently stir it. Use a rubber spatula to stir the melting chocolate. NOTE- Do not leave in microwave until all the chocolate is melted.
Originally Submitted
2/23/2012
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