Grease a shallow 20 cm square cake tin
and line the base.
Crush the biscuits in a polythene bag
with a rolling pin or use a food processor.
Melt the butter or margarine in a pan.
Stir in the crushed biscuits until well combined.
Press the biscuits mixture into the base
of the cake tin.
Beat together the evaporated milk, egg,
vanilla essence and sugar until smooth. Stir in the flour and
desiccated coconut. Pour over the biscuit base and level the top.
Bake in a preheated oven at 190 degrees
Celsius for half an hour or until the coconut topping is firm and just
golden.
Leave to cool in the cake tin for about
5 minutes, then cut into squares. Leave to cool completely in the tin.
Carefully remove the biscuits from the
tin and place them on a board. melt the dark chocolate and drizzle it
over the biscuits to decorate them. let the chocolate set before
serving.