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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 in a medium bowl with an electric mixer on medium-high 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 brownie layer: Combine the flour, cocoa powder and salt in a medium bowl; set aside.
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8
Melt the butter and chopped chocolate in a medium saucepan over medium heat, stirring, until smooth, about 4 minutes.
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9
Remove from the heat; let cool slightly, then stir in the sugar.
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10
Mix in the eggs until combined.
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11
Stir in the flour mixture and then the chocolate chips until just combined.
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12
Pour the brownie batter over the peanut butter layer.
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13
For the macaroon layer: Whisk the egg whites in a large bowl until frothy.
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14
Toss the coconut, sugar, vanilla 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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15
Scatter the coconut mixture in an even layer on top of the brownie layer (there shouldn't be any brownie peeking through).
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16
Bake until the center doesn't jiggle when the pan is shaken and the coconut is golden brown, 1 hour 10 minutes to 1 hour 20 minutes.
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17
(A knife inserted in the middle will still come out wet, because the brownie layer is super fudgy.
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18
The jiggle cue is the key to determining doneness.)
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19
Transfer the pan to a rack, and let the bar mixture cool completely, preferably overnight.
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20
Lift it out of the pan, and peel off the foil.
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21
Trim the bar mixture to make neat edges, and cut into very small squares, about the size of fudge.
