Grease and line a 22cm X 32cm rectangular slice tin with baking paper.
Melt butter in the Thermomix on Speed 2, 80 degrees, 2 minutes (or until melted).
Add the condensed milk and mix on Speed 3, 10 seconds. Scrape down the sides of the bowl.
Add the coconut and crushed biscuits and mix on Speed 4, 10 seconds. Scrape down the sides of the bowl and repeat for a further 5 seconds. If your mixture is too crumbly, add a little more condensed milk and mix again for 5 seconds.
Add the mini Easter eggs and stir through with the spatula.
Pour the mixture into the prepared tray and press down firmly with a spoon.
Melt the chocolate in a clean and dry Thermomix bowl on Speed 2, 60 degrees, 3 minutes (or until melted).
Pour the melted chocolate over the top and decorate with extra mini Easter eggs.
Place into the fridge for 4-5 hours (overnight is best). Take out of the fridge 20 minutes before cutting into slices (this makes it easier to cut).
Store in an airtight container for up to 1 week.