1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup sugar 1/8 teaspoon salt 2 teaspoons finely grated orange peel 3 eggs 24 ounces sweetened, flaked coconut (about 6 cups firmly packed) 6 ounces bittersweet chocolate, melted

Step 1 Heat the oven to 325 degrees and position a rack in the center of the oven. Line 3 large, rimmed baking sheets with parchment.

Step 2 In the bowl of a stand mixer using a paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth. Add the sugar and salt and beat until well-blended. Beat in the grated orange peel, then the eggs, one at a time. Gently fold in the coconut.

Step 3Drop the batter by the tablespoonful onto the prepared baking sheets, spacing each macaroon 1 1/2 inches apart. Bake until golden on the bottom and browned in spots, 25 to 30 minutes. Cool completely on the sheets.

Step 4Using a fork, drizzle the melted chocolate over the cooled macaroons. Chill, still on the sheets, until the chocolate is firm, about 30 minutes.

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