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Position rack in center of oven; preheat to 325u00b0F. Line 2 large rimmed baking sheets with parchment.
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Using an electric mixer, beat margarine in a large bowl until smooth. Add sugar and salt; beat until blended. Beat in orange peel, then eggs. Mix in the coconut. Drop batter onto the prepared baking sheets using a tablespoon-sized scoop, spacing 1 1/2 inches apart.
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Bake macaroons, 1 sheet at a time, until golden on the bottom and browned in spots, 25 to 30 minutes. Remove from oven. Slide parchment paper off of the sheets, if you need to use the sheet for the next batch. Cool completely on the parchment paper.
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Using a fork, drizzle the glaze (recipe below) over the cooled macaroons. Dry on parchment sheets until chocolate is firm, at least 30 minutes.
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Can be store in the refrigerator for 2 or 3 days, or pack in airtight containers and freeze for up to one month.
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For the glaze:
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Melt the margarine in a small saucepan over low heat. Remove from heat. Whisk in cocoa powder, water, orange juice and orange rind. Add powdered sugar and whisk until smooth and the consistency of melted chocolate. 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.
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Notes:
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1. Fleischmann's unsalted margarine is the only margarine available locally that has no lactose, sodium caseinate, or whey. Be very careful to read the label of the product you buy.
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2. I got the inspiration for this recipe from Bon Appetit but have modified it to render it lactose-free.
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(it was originally gluten-free)
