Preheat oven to 325 degrees F
In a stand mixer with the whisk attachment on high speed, mix egg whites for about 3 minutes until very frothy
Slowly add the sugar along the edges of the mixer during the whisking process.
After all the sugar has been added, continue to whisk for another 2 minutes (egg whites will look like marshmallow fluff).
Add the lemon zest. With a wooden spoon or a rubber spatula gently fold in the lemon zest until just combined. Add shredded coconut, gently fold in.
Note: I do not add the lemon zest with the coconut.
I did so the first time and found the lemon zest was clumping together so now I do this individually.
Prepare 2 parchment lined baking sheets.
Using a spoon (an ice cream scooper will deflate the meringue), pick up about a tablespoon of the meringue and pack it lightly (kind of like a meatball) just so it holds a shape.
Place macaroons about an inch apart.
Bake until golden, 25-30 minutes.
Let them cool for 10-15 minutes, or until cool to the touch before dipping.
Set a saucepan over medium heat, filled halfway with water. Place a glass, or heatproof bowl on the saucepan.
The bowl should rest directly on the saucepan, though it should not touch the water in the saucepan.
When the water is simmering add the chocolate to the bowl, stirring occasionally, until melted.
Dip the bottoms of the macaroons, then place on cooled lined (to prevent sticking) baking sheets (not a cooling rack).
Refrigerate for about an hour before serving.
Will refrigerate well for up to 3 days in an airtight container.