Position rack in center of oven; preheat to 325 degrees. Line baking sheets with parchment or Silpat. 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. Cool completely on sheets. Using fork, drizzle chocolate over macaroons. Chill on sheets until chocolate is firm. 45 cookies.
*We dropped the batter by teaspoonfuls, for a yield of 75. The cookies that were to be eaten within days were sealed in tins. The remaining cookies were frozen, without the chocolate drizzle. The chocolate was added to the thawed cookies.