In a small saucepan over low to medium heat, melt butter. Add sugar and cocoa, stir to combine. Add milk and stir continuously until sugar has fully dissolved. Remove from heat and allow to cool a little.
Prepare a baking tray with baking paper on the bottom. The tray size may vary but we have used 2 x 20cm square trays. You might use one large one, it’s your choice.
Crush the packet of biscuits by hand in batches to form a consistent sized chunks (Not crumbs). Do this into a mixing bowl, then combine with the desiccated coconut.
Pour the butter mixture over the biscuits and coconut. Gently turn over to combine. Once combined, pour the butter mixture over the biscuits until. Gently agitate the tray to allow the biscuits to be covered fully.
Whisk the icing ingredients together in a bowl. Once the icing is a smooth and well-combined liquid, pour it over the biscuit mixture and smooth with a warm knife.
Refrigerate for a minimum of four hours before cutting.