Position rack in center of oven; preheat to 325°F. Line large rimmed baking sheets with parchment.
Using electric mixer, beat margarine in large bowl until smooth. Add sugar and salt; beat until blended.
Beat in orange peel, then eggs.
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. (Slide parchment paper off of the sheets, if you need to use the sheet for the next batch.) Cool completely on sheets.
Using fork, drizzle chocolate over macaroons. Dry on parchment sheets until chocolate is firm, at least 30 minutes.
Can be store in the refrigerator for 2 or 3 days, or pack in airtight containers and freeze for up to one month.
Grate rind of 1/2 orange. Juice the 1/2 orange.
Melt margarine in small saucepan.
Whisk in Cocoa powder, water, orange juice and orange rind.
Add powdered sugar and whisk until smooth and the consistency of a melted chocolate.
You can easily add a few more drops of water or orange juice if the glaze is too thick. Alternately, if the glaze is too thin, add tablespoons of powdered sugar at a time, until you achieve a good consistency.
Pack in freezer containers, freeze up to 1 month.Thaw in refrigerator. General Baking Tips:Always measure dry ingredients with a dry measuring cup. Measure with dry measuring cups or weigh dry ingredients.Always measure liquid ingredients with liquid measuring cupNever break eggs directly into recipe ingredients. Break eggs into a separate bowl, in case you get any shells, so that you can pull them out.Make sure that you know what temperature your oven is set at. Buy an oven thermometer and check oven temperature regularly.Always check baked goods, like cakes or quick breads with cake tester, placed in center. If the tester comes out clean, it’s done.