In a bowl add Chocolate Cookies (250 gram) and add Butter (125 gram) and combine
Line tin with a non-stick pan with greased proof paper and press the cookie mixture until it is flat and even. Place in a fridge to chill whilst you prepare the other ingredients.
Add Unsweetened Shredded Coconut (4 cup), Sweetened Condensed Milk (400 gram), Glace Cherry (200 gram) cut into quarters and White Chocolate (125 gram). Add a couple of drops of Rose Pink Food Coloring (to taste) and mix well.
Place the coconut mixture onto your cookie base and using the back of a spoon press it down.
Spread Semi-Sweet Dark Chocolate (250 gram) evenly on the top of the mixture and chill for about an hour.
Once chilled it can be sliced and is ready to serve.