# Cut the bitter chocolate into small pieces, and put them into a small coffee pot. Place the coffee pot into boiling water to melt the chocolate.
# Put the butter, vanilla, castor
sugar, egg, salt into a deep bowl, add the melted bitter chocolate in it. Whisk it, until the mixture turns to cream.
# Add sifted
flour into the mixture while kneading it, until the mixture reaches to medium consistency. (It must not be some fluid.)
# Fill the dough into the cream pump. Meanwhile preheat the oven to 360 F.
# Place grease proof paper onto the baking tray. Pour pieces on it, each of the pieces should have about 1 inch length. Bake them in hot oven for about 5 – 10 minutes.
# When the cookies cool down, spread jam over the flat sides of the cookies, and stick one of the other cookies to the jam over the cookie.
# Dip the end of the cookie into melted chocolate. Then cover the chocolate over the cookie with coconut, when the chocolate is liquid yet.
# Dry the cookies over sticks, and then serve them.
