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1/2 cup unsalted butter, room temperature
3/4 cup sugar
1/8 tsp. salt
2 tsp. finely grated orange peel
3 large eggs
24 ounces sweetened flaked coconut (about 6 cups firmly packed)
12 ounces bittersweet chocolate, melted
Position rack in center of oven; preheat to 325°F. Line 3 large rimmed baking sheets with parchment. Using electric mixer, beat butter in large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs, 1 at a time. Mix in coconut. Drop batter onto sheets by tablespoonfuls, spacing 1 1/2 inches apart.
Bake macaroons, 1 sheet at a time, until golden on bottom and browned in spots, 25 to 30 minutes. Do not overbake. Cool completely on sheets.
Using fork, drizzle chocolate over macaroons. ( I also dipped the bottoms into the chocolate, which seemed to be a big hit at the luncheon). Chill on sheets until chocolate is firm, about 30 minutes.
Enjoy!
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