Line a 30cm x 20cm baking tray with clingfilm, so that it overhangs the sides.
Heat the dark chocolate, unsalted butter and runny honey in a pan. Mix with a spoon while the chocolate and butter melt, then add the crushed coconut cookies, and stir to coat.
Continue to stir for about 5 minutes so it begins to cook, then press the mixture into the lined tray.
Place a bowl over a pan of gently simmering water, so that the bottom of the bowl does not touch the water. Add the white chocolate and gently melt.
Pour the melted white chocolate over the biscuit base, spreading it evenly. Cover with the desiccated coconut and chill for 4 hours.
Once set, lift out of the tin using the cling film and cut into small squares. Serve for a Christmassy snack that everyone will love.