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1
Position an oven rack in the bottom position of the oven, and preheat to 350 degrees F. Line a 9-inch square baking dish with foil, leaving an overhang on all sides.
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2
Coat the foil with cooking spray.
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3
For the peanut butter cookie layer: Beat the peanut butter, sugar and salt with an electric mixer on medium-high in a medium bowl until smooth.
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4
Beat the eggs in one at a time and then the vanilla.
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5
Adjust the speed to medium-low, add the flour and beat until incorporated.
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6
Press the batter into an even layer in the bottom of the prepared baking dish; set aside.
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7
For the macaroon layer: Whisk the egg whites in a large bowl until frothy.
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8
Toss the coconut, sugar and salt together with your hands in another large bowl; add the egg whites, and stir until the coconut mixture is coated.
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9
Scatter the coconut mixture in an even layer on top of the peanut butter cookie layer (there shouldn't be any peeking through).
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10
Bake until the center doesn't jiggle when shaken and the coconut is golden brown, 55 minutes to 1 hour.
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11
Transfer to a rack, and let cool completely.
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12
For the ganache layer: Put the chocolate in a medium heatproof bowl.
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13
Combine the cream, butter and salt in a small saucepan, and heat over medium heat until steaming.
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14
Pour the hot cream mixture over the chocolate, and let sit for 5 minutes; stir until smooth.
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15
Pour the ganache over the coconut.
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16
Cover loosely, and refrigerate until the chocolate is set up, about 30 minutes.
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17
Lift the bar mixture out of the pan, and peel off the foil.
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18
Trim to make neat edges, and cut into very small squares, about the size of fudge.
