Chocolate Coconut Squares

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

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

wheatmeal, butter, coconut, salt, bittersweet chocolate, egg yolks, heavy cream, confectioners

Taken from www.epicurious.com/recipes/food/views/chocolate-coconut-squares-14552 (may not work)