(Mass Appeal) – We are back with Chef John Slattery and ready to end our show on a sweet note .. that’s right it’s time to make the perfect spring dessert, gluten-free coconut macaroons with a lemon glaze.


3 egg whites
¾ cup granulated sugar
4 ½ cups coconut flakes processed (2 cups ground fine)
3 tablespoons coconut flour
½ teaspoon kosher salt
2 teaspoons lemon zest
2 tsp lemon juice

4 ounces miniature semi-sweet chocolate chips

2 cups confectioners’ sugar

2 tablespoons finely grated lemon zest, plus 1/3 cup fresh lemon juice