Kaye and Geoff's Recipes - Biscuits

220 gm bittersweet bar chocolate, chopped	1/4 tsp salt
185 gm bittersweet bar chocolate, 1 cm. pieces	1/4 cup granulated sugar
1/2 cup unsalted butter, in tbls-size chunks	3 large eggs, lightly beaten
2 tsp vanilla					2 large egg yolks, lightly beaten
440 gm sweet shredded coconut

Place the chopped chocolate and butter in the top of a double boiler and set over simmering water. Let the chocolate and butter melt, stirring occasionally. Remove the mixture from the heat, and pour the mixture into a large mixing bowl.

Preheat the oven to 160°C.

When the chocolate is cooled to tepid, whisk in the salt and sugar. Pour in the beaten whole eggs and whisk again. Blend in the beaten egg yolks and vanilla extract. Whisk for one minute to combine all ingredients. By hand, stir in the pieces of chocolate and the coconut.

Drop the mixture by rounded tablespoons five centimetres apart onto paper-lined baking sheets (12 to a sheet). Bake the mounds in the middle of the oven for about 20 minutes, or until they are just firm to the touch. The insides will remain moist.

Leave the mounds to settle for a few minutes, then remove to wire racks to cool. Store in an airtight container.