Have chopped chocolate in a large bowl, heat cream to a simmer in the microwave or on stovetop, stir in vanilla.pour over chocolate, amd let sit one minute then stir smooth. Cool to room temperature then refrigerate until very cold, at least 4 hours. This can be done up to 2 days inbadvance.

Whisk together in a bowl flour and salt

In another large biwl beat butter, sugar and vanilla until light and fluffy

Slowly beat in flour until a dough forms. Press it into a mass with your hands

Roll into golf size balls

Dip in egg wash

Roll in coconut lace on prepared pan, with the back of a wooden spoon or your thumb make an indentation in the center of each cookie. Bake 25 to 33 minutes until set. Using the back of a wooden spoon again make sure each cookie has a good sized well in the center after baking. Be gentle so the cookie does notcrack. Cool completely on rack

Beat cold chocolate cream mixture until light and fluffy

Fill each cookie center with mousse. The filling n will remain light and fluffy so store eine layer in the refrigerator