1. Cream butter and sugar until light and fluffy, add egg, and beat well.
2. Stir in coconut and wheat germ, then fold in the sifted flours, return husks in sifter to bowl.
3. Roll teaspoonfuls of mixture into balls, place on lightly greased oven trays.
4. Flatten firmly with a fork.
5. Bake in moderate oven 15 to 20 minutes or until golden brown.
6. Remove from trays when cooked, cool on wire racks.
7. Put chocolate on top of double sauce pan, place over simmering water, stir until melted.
8. Dip half of each biscuit into melted chocolate; allow to set on wire rack in refrigerator.

Makes:About 35