Cream butter with sugar and salt until very fluffy. Gradually add eggs and yolks. Mix flour with cocoa and stir in. Fill the mixture into a piping bag with a round nozzle and pipe small round mounds onto a prepared baking tray. Bake in preheated oven at 165 to 175 °C for 8 to 10 minutes, not too dark, until slightly firm to the touch. Spread half of the cooled cookies with jam or cream on the underside and place the other half on top. Dip up to halfway in chocolate glaze.Chocolate glaze:Melt chocolate glaze over a water bath or in the microwave over very mild heat. It should only be slightly warm. Dissolve coconut oil or butter in it and stir in.
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