• In the large mixing bowl of a stand mixer, combine the butter and sugar with the paddle attachment or use a large mixing bowl with a hand-held electric mixer. 
• Add the flour, salt, and cocoa powder and mix on low speed until a dough forms, about 2 minutes. Wrap the dough in plastic wrap and chill until firm, 30 minutes minimum. Or overnight, if you have other things to do! 
• To form the cookies, remove the dough from the fridge at least an hour before you roll them out. On a lightly-floured surface, roll to ¼-inch thickness, cut with a 2-inch round cutter, and refrigerate on the baking sheets for about 20 minutes. Or, again, overnight, if you need to. 
• When you're ready to bake, preheat the oven to 350°F. Bake the cookies till firm, about 14 minutes. Let them cool on the baking sheet for 10 minutes, then transfer to a cooling rack. 
  

To Make the Ganache

• Put the chocolate, cream, and espresso powder in a small pot over low heat stirring occasionally until the chocolate melts and combines with the cream. You can also use a double boiler if you are worried about burning the chocolate. 
• Set the chocolate aside to cool to room temperature, then cool in the fridge for about 30 minutes.. Whisk till it is or spreadable texture.

To Toast the Coconut

• After the cookies have baked. spread the coconut on a baking sheet and bake until it is dry, about 10 minutes, stirring occasionally. Let it cool. 

To Assemble the Cookies

• Spread ganache on each cookie base, leaving a little "lip" around the edges. Place three chocolate eggs on each, then sprinkle coconut around, pressing it into the edges a bit.