No-Bake Coconut Caramel Brownies

Ingredients:

• 0.5 cup sweet coconut shavings
• 220 g of cream cheese
• 1/3 cup powdered sugar
• 1/3 tbsp. dulce de leche
• 1 cup heavy cream
• 30 chocolate wafer cookies
• 100 g semi-sweet chocolate, chopped into pieces
• 1/4 cup unrefined coconut oil or shortening
• A pinch of fine salt

Preparation:

1. Preheat oven to 350°F (175°C). Spread the coconut flakes on a baking sheet and bake until golden brown, stirring once, for 8-10 minutes. Let cool completely.
2. Place the cream cheese, powdered sugar, and dulce de leche in a large bowl and beat with a mixer on medium speed until smooth. Add the heavy cream and continue beating until stiff peaks form, about 2 minutes. Stir in half of the toasted coconut.
3. Place 6 cookies evenly spaced on a large flat plate or baking sheet. Spoon 1 tablespoon of the caramel-coconut frosting onto each cookie. Repeat to create 3 layers of cookies and frosting, pressing gently so that the frosting just reaches the edge of the cookie. Top each stack with the last cookie. Cover the plate tightly with plastic wrap and refrigerate for 12 hours or overnight.
4. When ready to serve, carefully transfer the cakes to a wire rack set over a rimmed baking sheet. Combine the chocolate, coconut oil, and salt in a small saucepan. Place over medium heat and cook, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl and let cool slightly. The chocolate glaze should be warm and runny.
5. Drizzle about 2 tablespoons of chocolate glaze over each cake, letting it drip down the sides (reuse any chocolate that drips onto the baking sheet if needed). Sprinkle the tops of the cakes with the remaining coconut. Freeze the cakes until the chocolate sets, about 10 minutes. Transfer each cake to a plate and serve.