Method
1 Beat butter and sugar in a small bowl with an electric mixer until smooth. Add egg and beat until combined. Stir in combined coconut and flour and mix well.

2 Remove half of biscuit dough and place in a separate bowl. Stir sifted cocoa into one half and chopped Choc Melts into other half. Mix well.

3 Place the light-coloured biscuit dough onto a large oven tray. Using your hands, roll into 30cm-long log-shape. Place dark-coloured biscuit dough onto same tray and roll in to a 40cm-long log-shape. Then twist dark dough around light dough to create a swirl pattern. Using your hands, roll the log until smooth and both doughs have come together. Refrigerate dough on oven tray for 2 hours, or until firm.

4 Place dough on a chopping board and cut into 1.5cm-thick rounds. Place rounds, about 3cm apart, on baking paper-lined oven trays.

5 Cook in a moderate oven (180C) for about 15 minutes, or until lightly browned. Stand biscuits on trays for 5 minutes before transferring to wire racks to cool.

Hint: Biscuits can be made up to 4 days ahead. Store in an airtight container or freeze for up to 2 months.