Ingredients

• 13 small (2-inch) wheatmeal biscuits such as Carr's or 10 (5 by 2 1/2-inch) graham crackers
• 3/4 stick (6 tablespoons) unsalted butter
• 2 cups sweetened flaked coconut
• Pinch of salt
• 12 ounces fine quality bittersweet chocolate (not sweetened)
• 2 large egg yolks
• 1 cup heavy cream
• Confectioners' sugar for dusting

Instructions

1. Preheat oven to 350 degrees. In a food processor pulse biscuits or crackers until finely ground. Melt butter and in a large bowl stir together with crumbs, coconut, and salt until combined. Firmly press crumb mixture evenly onto bottom of a 9-inch square baking pan and bake in middle of oven to until golden, about 15 minutes. Cool crust completely in pan on a rack. Chop chocolate. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring until smooth. Remove top of double boiler or bowl from heat and cool chocolate 15 minutes. In a small bowl lightly beat yolks. In a saucepan heat cream over moderate heat until it just boils and whisk 1/2 cup into yolks, whisking constantly. Add mixture to remaining cream and cook over moderate heat, whisking, until an instant read thermometer registers 160 degrees. Whisk custard into chocolate until just smooth and pour evenly over crust, smoothing top with a small metal offset spatula or rubber spatula. Chill confection, covered, at least 4 hours, or until firm. With a sharp knife cut confection into 36 squares. Squares keep, layered between sheets of waxed paper in an airtight container and chilled, 1 week. Using star shapes cut out of parchment paper as a stencil, dust squares with confectioners' sugar.;