In a medium bowl, mix the flour, baking powder, and salt. Set aside.

In another bowl, use an electric hand mixer to cream the butter and sugar until light and fluffy.

Add orange zest, ricotta cheese, and vanilla extract, then beat until combined.

Beat in the egg until fully mixed.

Gradually add the flour mixture to the wet ingredients, mixing well after each addition.

Cover the dough with plastic wrap and refrigerate for 3-4 hours.

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

Use a tablespoon cookie scoop to form dough balls and place them on the baking sheet.

Bake for 12 minutes or until golden brown on the bottom.

Transfer the cookies to a wire rack to cool.

For the chocolate dip, melt the chocolate and coconut oil together, then dip each cookie halfway into the chocolate.

Drizzle the remaining chocolate over the cookies and sprinkle with orange zest.

Allow the chocolate to cool and harden before serving.