Choc coconut slice

1. Lightly grease an 18 x 28cm slice pan.
   Line base and sides with baking paper, extending 2cm above pan edge.
   
   
2. Place biscuits in a large, snap-lock bag. Seal, then crush with a rolling pin (leaving some larger pieces). Transfer to a large bowl.
   
   
3. Stir ¾ cup coconut and cocoa through. Make a well in the centre of dry
   ingredients. Gradually add condensed milk, stirring until combined.
   
   
4. Spoon mixture into pan, smoothing top. Sprinkle with remaining coconut.
   
   
5. Chill for 3 hours or overnight, until firm. Cut into squares to serve.
   
   

• Store in an airtight container in the fridge.