Grease and line a loaf tin with baking paper, using the sling method, in which two sides of the parchment are allowed to hang over the edges of the tin.
Finely chop the pitted dates and set them aside. Break or crush the biscuits into chunks, and set them aside.
150 grams dates, 150 gram Marie biscuits
In a medium to a small saucepan, melt the butter and sugar over low heat, stirring until all the sugar has dissolved. Then add the chopped dates, stir and slowly bring to a boil and cook for about 3 minutes.
125 grams butter, 110 grams granulated sugar
Remove the date mixture from the heat, add in the vanilla and salt, mix through. Add in the biscuit chunks and stir until the biscuits are covered with the date mixture.
1 teaspoon vanilla extract, ½ teaspoon salt
Press the warm mixture into the loaf pan, flatten out using the back of a spoon or offset spatula. Sprinkle the coconut over the top, and press the coconut into the top of the mixture. Allow cooling on the kitchen counter for about 30 minutes before placing in the fridge to set for 3 to 4 hours.
⅓ cup desiccated coconut
Allow the slice (Date Fingers or Dadelvingers) to come to room temperature for about 20 minutes before slicing and serving.