Preheat oven to 325 degrees F. Position oven rack in center of oven. Line three (3) rimmed cookie sheets with parchment paper or or line with Silicone Baking Mats.
In a large mixing bowl with an electric mixer on medium to medium-high speed, beat butter until smooth. Add sugar and salt and beat until well blended. Beat in the orange zest; then add eggs, one at a time until combined. Mix in coconut until combined.
Drop macaroon batter onto the prepared cookie sheets by tablespoonfuls, placing approximating 1 1/2 inches apart. Always leave room between cookies on the cookie sheets.
Tip: To keep your macaroon from spreading while baking – Do not grease the cookie sheet. When baking cookies in batches, cool the cookie sheet to room temperature before placing more cookies on it. You can do this quickly by running the bottom of the sheet under cool water for a few seconds. A hot cookie sheet will melt the dough.
Bake the macaroons, one (1) cookie sheet at a time, until golden on the bottom and browned in spots, approximately 25 to 30 minutes. Remove from oven and let cool completely on the cookies sheets.
Melt the bittersweet chocolate. Learn different techniques for How To Melt Chocolate.
Once the macaroons are cooled, drizzle the melted chocolate over the top of the macaroons.
Let chill on the cookie sheets until the chocolate is firm, about 30 minutes.
Ambrosia Macaroon Cookies Recipe: https://whatscookingamerica.net/Cookie/AmbrosiaMacaroons.htm