Layered peanut butter cookie cake with brownie and macaroon filling

Ingredients:

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

Brownie layer

• 1 cup premium flour
• 1/4 cup cocoa powder
• 1/4 teaspoon fine salt
• 6 tbsp (90 g) butter
• 120 g dark chocolate, chopped
• 1 cup of sugar
• 3 large eggs, lightly beaten
• 0.5 cups dark chocolate granules

Layer of macarons

• Protein of 3 large eggs
• 400 g sweet coconut flakes
• 1/4 cup sugar

Preparation:

1. 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, letting the ends hang over the sides. Spray the foil with cooking spray.
2. Peanut butter cookie layer.
   
   In a medium bowl, beat the peanut butter, sugar, and salt with an electric mixer on medium-high speed until smooth. Beat in the eggs one at a time, then the vanilla. Reduce the speed to medium-low, add the flour, and mix. Press the batter into the prepared pan in an even layer and press it into place.
3. Brownie layer.
   
   In a medium bowl, combine the flour, cocoa powder, and salt. In a medium saucepan, melt the butter and chopped chocolate over medium heat, stirring constantly, until smooth, about 4 minutes. Remove from the heat, let cool slightly, then stir in the sugar. Stir in the eggs. Fold in the flour mixture, then the chocolate chips, distributing them evenly. Spoon the brownie batter over the peanut butter layer.
4. Layer of macarons.
   
   In a large bowl, beat the egg whites until foamy. In another large bowl, mix the coconut, sugar, vanilla, and salt together with your hands. Add the egg whites and stir until the coconut is completely coated. Spread the coconut mixture in an even layer over the brownie layer (the brownie shouldn't be visible through).
5. Bake for 1 hour 10 minutes to 1 hour 20 minutes, until the coconut is golden brown and the center of the brownie is set and doesn't jiggle when you shake the pan. (A knife inserted into the center will still come out wet because the brownie layer is super gooey. The jiggle test determines doneness.)
6. Transfer the pan to a wire rack and let the cake cool completely, preferably overnight. Remove it from the pan and remove the foil. Trim the rectangle to create neat edges and cut into small squares, about the size of a toffee.