No-Bake Coconut Caramel Brownies
Votes: 1
Time: 12 hours 45 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 683, total fat 51 G., saturated fats 32 G., proteins 7 G., carbohydrates 56 G., fiber 2 G., cholesterol 101 mg, sodium 388 mg, sugar 42 G.
Calories 683, total fat 51 G., saturated fats 32 G., proteins 7 G., carbohydrates 56 G., fiber 2 G., cholesterol 101 mg, sodium 388 mg, sugar 42 G.
Chocolate, caramel, and toasted coconut—one of the most delicious dessert combinations! This no-bake dessert is made in the refrigerator. The cakes, like mini cakes, are assembled from chocolate wafer cookies and cream, topped with chocolate icing, and then refrigerated to soak in the cream and set. Once the chocolate icing drips have set on the baking sheet, scoop them up and eat them like candy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.5 cup sweet coconut shavings
- 220 g of cream cheese
- 1/3 cup powdered sugar
- 1/3 tbsp. dulce de leche
- 1 cup heavy cream
- 30 chocolate wafer cookies
- 100 g semi-sweet chocolate, chopped into pieces
- 1/4 cup unrefined coconut oil or shortening
- A pinch of fine salt
We recommend
Recipes with similar ingredients: wafer cookies, coconut flakes, cream cheese, cream, coconut oil, margarine, semi-sweet chocolate, cream dolce de leche
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spread the coconut flakes on a baking sheet and bake until golden brown, stirring once, for 8-10 minutes. Let cool completely.
- Place the cream cheese, powdered sugar, and dulce de leche in a large bowl and beat with a mixer on medium speed until smooth. Add the heavy cream and continue beating until stiff peaks form, about 2 minutes. Stir in half of the toasted coconut.
- Place 6 cookies evenly spaced on a large flat plate or baking sheet. Spoon 1 tablespoon of the caramel-coconut frosting onto each cookie. Repeat to create 3 layers of cookies and frosting, pressing gently so that the frosting just reaches the edge of the cookie. Top each stack with the last cookie. Cover the plate tightly with plastic wrap and refrigerate for 12 hours or overnight.
- When ready to serve, carefully transfer the cakes to a wire rack set over a rimmed baking sheet. Combine the chocolate, coconut oil, and salt in a small saucepan. Place over medium heat and cook, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl and let cool slightly. The chocolate glaze should be warm and runny.
- Drizzle about 2 tablespoons of chocolate glaze over each cake, letting it drip down the sides (reuse any chocolate that drips onto the baking sheet if needed). Sprinkle the tops of the cakes with the remaining coconut. Freeze the cakes until the chocolate sets, about 10 minutes. Transfer each cake to a plate and serve.
Categories:
Recipe collections
Similar recipes
