Add the flour, baking powder, and salt to a medium bowl and mix until combined. Set aside.

Next, add the butter and sugar to a bowl and mix with an electric hand mixer ( a stand mixer works best) until the mixture becomes light and fluffy.

Add orange zest, room-temperature ricotta cheese, and vanilla extract to the bowl and beat on low until combined.

Crack the egg into the bowl and beat on low until the egg is completely mixed into the cookie dough.

Finally, slowly add the flour to the bowl (⅓ cup at a time) until all the flour is added and combined.

Cover the cookie dough with the plastic wrap and place the cookie dough into the refrigerator for 3-4 hours.

Preheat the oven to 350℉ and spray a baking sheet with non-stick cooking spray.

When the cookie dough has set and hardened a bit, use a tablespoon cookie scoop to scoop out the dough, roll it into a ball, and place it on the baking sheet (give it space to expand). Repeat until all the cookie dough has been made into balls.

Bake at 350℉ for 12 minutes or until the bottom begins to turn golden brown.

Remove the cookies from the oven and immediately place cookies on a cooking rack. Let the cookies cool for 15-20 minutes before dipping in chocolate.

To make the chocolate dip, add the chocolate and coconut oil to a bowl and heat for 15-second intervals until melted. Stir in between each interval.

Dip each cookie into the chocolate to cover half of the cookie. Once all of the cookies are dipped take the remaining chocolate and drizzle over the cookies.

Sprinkle the orange zest on top of the cookies.

Let the chocolate cool and harden before serving.