Place half the raspberries in a blender
with half the ice cream, 1 tablespoon almond liqueur, and 1 teaspoon orange zest. Pulse
the blender until the mixture is combined. Add about half a tray of ice and blend until smooth.
Divide the smoothie between 2 highball
glasses and continue making the other 2 smoothies with the remaining ingredients. Crumble the macaroon
cookies over the top of the smoothies
. Serve with long spoons and a straw.