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Preheat oven to 180°C fan forced.
Line two baking trays with baking paper.
Cream butter and brown sugar until light and fluffy.
Beat in vanilla extract.
Stir in plain flour, coconut, and bicarbonate of soda.
Add milk and mix to form a soft dough.
Roll teaspoon sized portions into balls and place on trays.
Flatten gently with a fork to create ridges.
Bake for 12 to 14 minutes until golden.
Cool completely on a wire rack.
Beat butter until pale and creamy.
Gradually add icing sugar and cocoa powder.
Add milk and vanilla and beat until smooth and fluffy.
Spread or pipe chocolate filling onto the flat side of one biscuit.
Sandwich with another biscuit and press gently.