This dessert combines the tastes of three very popular American desserts with contrasting textures: cookies from peanut butter, chocolate brownie and coconut cake macaroon. Do not confuse with almond pasta! Prepare each layer Separate the cake one by one in a large baking dish and bake. Since everyone has different ovens, the baking time in the recipe is just a guideline. So that the cake does not dry out, check its readiness as described below. Finished cake cut into small squares and serve like sweets. They are very tasty and rich. Share with friends: 
Time: 3 hours. 30 min. Difficulty: medium Amount: 44 bars B recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Cookie layer
- 2 tbsp. creamy peanut butter
- 1.5 tbsp. Sahara
- 0.5 tsp fine salt
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 tbsp. premium flour
Brownie layer
- 1 tbsp. premium flour
- 1/4 Art. cocoa powder
- 1/4 tsp fine salt
- 6 tbsp. l (90 gr.) Butter
- 120 gr. dark chocolate chopped
- 1 tbsp. Sahara
- 3 large eggs, slightly beaten
- 0.5 tbsp. dark chocolate granules
Macaroon Layer
- Protein 3 large eggs
- 400 gr. sweet coconut flakes
- 1/4 Art. Sahara
Recipes with similar ingredients: Premium Flour, Peanut paste, dark chocolate, dark chocolate, chocolate chips (granules), cocoa, coconut, eggs
Recipe preparation:
- Place the wire rack on the lower level of the oven and preheat oven to 175 ° C. Line square baking dish with side 22 cm. with foil, so that its ends hang from the walls of the form. Sprinkle the foil over the cooking spray.
- A layer of peanut butter cookies. In a medium bowl sized electric mixer at a moderate speed whisk peanut butter, sugar and salt until smooth. Stir eggs one at a time, and then vanilla. Slow down to moderately low, add flour and mix. Put the dough even layer on the bottom of the prepared mold and press.
- Brownie layer: In a medium-sized bowl, mix the flour, cocoa powder and salt. In a medium saucepan over medium heat melt, stirring, butter and crushed chocolate until formation of a homogeneous mass, about 4 minutes. Remove from the stove, give Cool slightly, then add sugar. Stir in the eggs. Intervene flour mixture and then chocolate granules, evenly distributed their. Put brownie dough on a peanut layer.
- Layer macaroon. In a large bowl, beat the egg whites until foam formation. In another large bowl, mix coconut with your hands, sugar, vanilla and salt. Add egg white and mix to cover the whole coconut. Spread the coconut mixture evenly on the layer. brownies (brownies should not be visible through it).
- Bake, 1 hour 10 minutes – 1 hour 20 minutes to make coconut golden color, and the center of the cake froze and did not flutter when shaking the mold (a knife inserted in the middle will still come out wet because the brownie layer is super viscous. Wobble test determines readiness).
- Put the mold on the wire rack and let the cake cool completely, preferably left overnight. Put it out of the mold and remove foil. Trim the rectangle so that its edges are neat, and cut into small squares, about the size of a toffee.
