2 pack Petit Beurre biscuit (100g)
1 can sweetened condensed milk (297g)
3 tbs. cocoa powder
1/2 pack butter (113g)
2 tsp. instant coffee
1 cup grated coconut
Toffee sauce Toasted hazelnuts
Crush biscuits into coarse pieces, combine with the remaining ingredients, pour and press into 20 x 30 cm. tray coated with aluminum foil, flatten the surface, stand in fridge for 1 hour.
Cut sweet into small triangles, pour a little toffee sauce, garnish with toasted hazelnuts, serve with coffee.