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Preheat oven to 170°C. Line 2 baking trays (30 x 40 cm) with baking paper and set aside.
Place butter and sugar into "Closed lid" and mix 20 sec/speed 4.
Add flour, cocoa powder and vanilla and mix 10 sec/speed 4. Scrape down sides of "Closed lid" with spatula.
Add cornflakes and coconut and combine 15 sec/"Counter-clockwise operation" /speed 2, until combined.
Scrape down sides of "Closed lid" with spatula and mix 10 sec/"Counter-clockwise operation" /speed 2. Repeat if necessary. (If cornflakes haven't mixed through the dough to your liking, tip dough into separate mixing bowl and fold together using spatula or your clean hands.)
Place tablespooonsful of mixture (approx. 24) onto prepared baking trays and press down gently with a fork. Bake for 13-15 minutes (170°C). Cool for 10 minutes on the tray, then transfer biscuits to a wire rack to cool completely. Clean and dry mixing bowl.
Place butter into "Closed lid" and melt 2 min/50°C/speed 2.
Add sugar, cocoa powder and water and mix 10 sec/speed 4 or until smooth and thick enough to coat biscuits. (Add a little more water if necessary.)
Spoon icing over cooled biscuits and decorate with a walnut. Set aside to allow icing to set (30-60 mins) before serving.