Blend half the raspberries in a food processor with half the ice cream, one tablespoon almond liqueur, and one 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 two 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.