Layered dessert with chocolate, coconut and peanut butter

Votes: 2

Time: 2 hours 20 minutes
Complexity: easily
Servings: 26

Nutritional value per serving:

Calories 347, total fat 25 G., saturated fats 13 G., proteins 7 G., carbohydrates 28 G., fiber 4 G., cholesterol 22 mg, sodium 97 mg, sugar 20 G.

This dessert, shaped like small candies, combines several layers of popular American sweets: peanut butter cookies, coconut macarons, and chocolate. The candies are soft, almost like toffee. They can be frozen for future use, and they make a great, delicious gift for friends.

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.

Ingredients for the recipe:

Peanut butter cookie layer

2 cups creamy peanut butter
1.5 cups of sugar
0.5 tsp fine salt
2 large eggs
1 tsp vanilla extract
0.5 cups premium flour

Coconut cookie layer

Whites of 3 large eggs
1 packet (400 g) of sweet coconut flakes
1/4 cup sugar
1/4 teaspoon fine salt

Ganache

170 g dark or semi-sweet chocolate, chopped into 0.5 cm pieces.
0.5 cups heavy cream
1 tbsp unsalted butter
A pinch of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, Peanut butter, coconut flakes, cream, dark chocolate, semi-sweet chocolate

Cooking the dish according to the recipe:

Position a rack on the bottom shelf of the oven and preheat the oven to 350°F (175°C). Line a 9-inch (22 cm) square baking pan with foil, leaving an overhang on all sides. Spray the foil with cooking spray.
Peanut butter cookie layer:

In a medium bowl, beat the peanut butter, sugar, and salt with a mixer on medium-high speed until smooth. Add the eggs one at a time, then the vanilla extract. Reduce the mixer speed to medium-low, add the flour, and beat until smooth. Press the batter into the prepared baking pan in an even layer; set aside.

Coconut cookie layer:

Whisk the egg whites in a large bowl until foamy. In another large bowl, mix the coconut, sugar, and salt together with your hands. Add the egg whites and stir until evenly coated. Spread the coconut mixture in an even layer over the peanut butter cookie layer (the bottom layer shouldn't be visible).
Bake until the center is set and the coconut is golden brown, 55 minutes to 1 hour. Transfer to a wire rack and let cool completely.
Ganache:

Place the chocolate in a medium heatproof bowl. Combine the cream, butter, and salt in a small saucepan and heat over medium heat until steaming. Pour the hot cream over the chocolate and let it sit for 5 minutes, stirring until smooth.
Pour the ganache over the coconut layer. Cover and refrigerate until the chocolate sets, about 30 minutes.
Remove the cake from the pan and remove the foil. Trim to create neat edges and cut into very small squares, about the size of a toffee.