1/4 cup drinking chocolate
1/2 cocoa powder, sifted
1 tsp mild blend coffee powder
1/4 cup boiling water
190g butter, softened
3/4 cup Chelsea Caster Sugar
1 tsp Vanilla essence
1 1/4 cups plain flour
1 tsp baking powder
1/2 cup desiccated coconut
100g dark chocolate tablets, melted, to decorate

Combine drinking chocolate, cocoa and coffee in a small bowl. Gradually stir in boiling water until mixture is smooth. Allow to cool. Beat butter, Chelsea Caster Sugar and Vanilla essence in a small bowl with an electric mixer until light and fluffy. Gradually add cooled chocolate and coffee mix, beating until combined. Stir in sifted flour, baking powder and coconut. Mix well. Spoon 2 level teaspoons of mixture about 3cm apart on oven trays lined with baking paper. Spread slightly to form a circle. Cook biscuits in a moderate oven at 180°C for 10 - 12 mins, or until slightly firm to the touch. Stand on trays for 5 mins before transferring to a wire rack to allow to cool. Drizzle biscuits with melted chocolate and stand at room temperature until set.