Place half the raspberries
in a blender with half the ice cream, 1 tablespoon almond liqueur
, and 1 teaspoon orange zest
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.