With the paddle attachment, cream the butter and sugar together. Add the biscoff, vanilla and salt. Mix until smooth. Add in the graham cracker crumbs and briefly mix.

Place the biscoff mixture on a piece of parchment dusted with powdered sugar. Gently roll out to 1/3 inch thick square. Dip your small cookie cutter (1 to 1 1/2 inches) into powdered sugar and cut out shapes. Gather up remaining scraps of the mix and repeat. Each "egg" should be about 15 gm each. If you do not have a cookie cutter you can easily hand shape each egg.

Place in freezer for at least 30 minutes to harden.

Meanwhile, melt the chocolate and coconut oil in the microwave or using a double boiler. For the microwave, heat on half power for 30 seconds, stir and repeat until it is all melted. For the double boiler method, place boiling water in a saucepan and place a bowl in the pan. Add the wafers and coconut oil to the bowl. Set to low heat and watch carefully, stirring occasionally until melted. You can add a pinch of sea salt and 1/4 tsp instant espresso powder to the chocolate melts if desired.

Drop the biscoff eggs into the melted chocolate, flip over, and then place the dipped biscoff eggs on either a silicone mat or waxed paper to dry.