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