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Line a slice tin or tray with baking paper and set aside.
Arrange the Mini Scotch Finger biscuits in a single layer across the base of the tin face down, filling any spaces as best you can.
Place the butter, condensed milk and lemon zest in a heatproof bowl set over a saucepan of gently simmering water. Stir until the butter has melted and everything is well combined.
Add the white chocolate melts and continue stirring until smooth and glossy. Make sure the bowl doesn’t touch the water.
Remove from the heat and leave to cool slightly.
Stir through the lemon juice until fully incorporated.
Pour the lemon mixture evenly over the biscuit base and spread to the edges if needed.
Sprinkle over the desiccated coconut and finish with a little extra lemon zest.
Refrigerate for around 1 hour, or until set and firm to the touch.
Cut in between each Mini Scotch Finger bikkie and serve!