Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and help the macaroons bake evenly.
In a large mixing bowl, use an electric mixer to cream together the unsalted butter and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the kosher salt and the finely grated orange peel until just combined. Then add the eggs one at a time, beating well after each addition to create a smooth, cohesive mixture.
Gently fold the sweetened flaked coconut into the wet ingredients using a spatula, ensuring each flake is well coated without overmixing.
Using a cookie scoop or spoon, drop rounded mounds of the batter onto the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading.
Bake for 20-25 minutes or until the edges are golden brown and the tops are set. The macaroons should be crisp on the outside but chewy in the center.
Allow the macaroons to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container to maintain freshness.
