In a double boiler over medium heat, whisk the coconut palm sugar with the egg whites until mixture is warm and the sugar begins to dissolve, whisking frequently.
Remove from heat and mix in the shredded coconut, almond flour, salt, vanilla, orange zest and orange juice.
Drop tablespoons full onto a baking sheet lined with parchment paper and bake at 350°F until lightly browned on the bottoms and edges, approximately 10 minutes.
Allow the macaroons to cool on the baking sheet then place on a wire rack.
Drizzle with melted dark chocolate.
Notes
Recipe makes 12 macaroons. Store in the refrigerator.