Coconut Peanut Squares

A creamy, flavourful and rich treat. The addition of coconut flakes simply enhances the taste of these peanut butter cookie squares.

Crust	Topping
130 g Unsalted butter 80 g Castor sugar 1 package / 8 g Vanilla sugar 1 Egg yolk 160 g Plain flour 30 g Hazelnut, ground 50 g Coconut shreds	180 g Peanut butter, crunchy 3 Egg whites 20 g Confectioners’ sugar

1. Preheat the oven to 190C/375F. Soften the butter at the room temperature. Beat in caster sugar and vanilla sugar until smooth. Add in egg yolk and whip on high speed until thick and smooth. Sift in flour, ground hazelnut and coconut shreds. Mix all the ingredients with your hand until a dough forms.
2. Line a baking tray with parchment paper. Place on the cookie dough, top with the plastic film and roll it out to a 28x25cm rectangle. Prick the entire surface with a fork and bake on the top shelf in the preheated oven for about 18 minutes.
3. Mix together the peanut butter and egg whites until combined. Sift in the confectioners’ sugar until smooth. Once the crust is done, remove from the oven and reduce the temperature to 160C/320F. Spread the peanut butter mixture on the top of the baked crust. Return it to the oven and bake for 25 minutes. Remove and cut into squares.