A classic Irish sweet treat, Fifteens are so named because they contain 15 each of digestive cookies, glacé cherries and marshmallows. Sweetened condensed milk binds this no-bake treat together so it can be rolled in coconut, chilled and then sliced to enjoy.

Fifteens sliced on cutting board.

Fifteens are a delicious, fun, no-bake sweet treat popular in Northern Ireland, where it is classified as a tray bake or a fridge bake. To me, they are a lot like slice-and-bake cookies without the baking part :)

With a base of crushed Digestive cookies, glacé cherries and marshmallows, all bound together with sweetened condensed milk. Roll into a log, coat in coconut, chill and slice!

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Ingredients and substitutions

A few notes about the key ingredients …

Digestive biscuits (cookies) – I’m never sure how available certain things are in other countries. Here in Canada, Digestive cookies are easily available at almost any grocery store. Look for the British McVittie brand Digestive cookies or Peak Freans and Christie, which are other brands of Digestive biscuits available here in Canada.

Glacé cherries – Also known as candied cherries, glacé cherries are fresh cherries that have been boiled in sugar syrup to sweeten and preserve them. Glacé cherries are easily available at my small-town grocery store. Bulk Barn in Canada also has them and is a good option as you only need a few. In a pinch, while not authentic, I feel like you could use maraschino cherries, but be sure to dry them off really well before using them.

Marshmallows—Traditionally, large marshmallows were used, cut into quarters. Starting with mini marshmallows is just fine, though. You can use just white marshmallows or go the traditional route and add a few pink marshmallows to the mix. If you buy a bag of mini-coloured marshmallows, you’ll get both the white and the pink marshmallows in one bag.

Coconut – Desiccated coconut is most traditionally used as a coating on Fifteens. I’ve used medium coconut here as it is what I had on hand. A smaller flaked coconut is ideal, but you can use what you have on hand.

Sweetened condensed milk – This is the sweet canned milk, such as Eagle Brand. Don’t use evaporated milk.

How to make Fifteens

This is a visual summary of the steps to make this recipe. Always refer to the complete ingredient list and instructions in the Recipe Card below.

Digestive biscuits on the counter.
1
Crushing the Digestive biscuits in a zipper bag with a rolling pin.
2
Crushed biscuits, marshmallows and glacé cherries in a bowl.
3
  1. Start with 15 Digestive biscuits (cookies).
  2. Place the biscuits into a plastic zipper bag and roll with a rolling pin to crush them. You could also use a food processor.
  3. Add the crushed biscuits to a bowl, then add the marshmallows and glacé cherries.
Adding the sweetened condensed milk to the biscuit mixture.
4
Biscuit mixture after stirring it all together.
5
Coconut scattered on plastic wrap on the counter.
6
  1. Stir the biscuit mixture together and then add the sweetened condensed milk.
  2. Stir in the sweetened condensed milk, adding just enough to moisten all the crumbs and leaving no dry crumbs in the bowl.
  3. Place a long piece of plastic wrap on the counter and sprinkle a line of coconut down the middle.
Biscuit mixture spooned on top of the coconut.
7
Coconut sprinkled on top of the biscuit mixture.
8
Fifteens after rolling and wrapping in plastic wrap.
9
  1. Spoon the biscuit mixture on top of the coconut into a log shape about 12-14 inches long and 2-3 inches wide.
  2. Sprinkle some more coconut on top of the log, then start rolling and shaping the log into a sausage shape about 12 inches long and 2 inches wide. Twist the ends of the plastic wrap to seal and refrigerate at least 4-6 hours. Once chilled, slice and enjoy!

Recipe tips!

  • I left a little bit of texture when crushing the cookies rather than crushing them completely. It adds an extra bit of texture to the finished slices.
  • The sweetened condensed milk measurement is approximate. You may not need quite all of it. Add just enough to moisten the mixture without leaving any crumbs in the bottom of the bowl.
  • Don’t stress the first rolling of the log. It doesn’t need to be perfect. Once it is chilled, it can be re-molded a bit more.
Fifteens sliced on cutting board.

Making ahead, storing and freezing

Fifteens need to be made ahead as they will need 4-6 hours to chill, at least, before slicing. I found the flavour improved the longer they chilled, so don’t hesitate to chill a little longer or overnight before slicing.

Store the slices in an airtight container in the refrigerator for up to 2 weeks.

You can freeze either the log or the sliced pieces for up to 3 months. Wrap tightly for best freezing.

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Fifteens sliced on cutting board.

Get the Recipe: Fifteens

A classic Irish sweet treat, Fifteens are so named because they contain 15 each of digestive cookies, glacé cherries and marshmallows. Sweetened condensed milk binds it all together.
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Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 16 servings

Ingredients

  • 15 Digestive biscuits, crushed
  • 15 glacé cherries aka candied cherries, halved *see Note 1 below
  • 15 large marsmallows, quartered *see Note 2 below
  • 3/4 cup + 1 – 2 Tablespoons (200 ml) sweetened condensed milk, approximately
  • 3 1/2 oz (100 g) desiccated coconut, *see Note 3 below

Instructions
 

  • Start by crushing the Digestive cookies. You can do this in a food processor or add to a plastic zipper bag and use a rolling pin to crush them. I like to leave just a bit of texture to the crumbs rather than completely crushing them, but you can go either way.
  • Add the crushed cookies to a medium bowl. Add the halved glacé cherries and the marshmallows and stir together.
  • Measure out the sweetened condensed milk. Add about 2/3-3/4 of the condensed milk to the bowl and stir together. Add as much of the remaining sweetened condensed milk as needed to just moisten all the crumbs. You may not need to use quite all of it. There shouldn't be any dry crumbs hanging out in the bottom of the bowl.
  • Tip! Refer to the step-by-step photos above this Recipe Card if any of the instructions for rolling the log aren't clear to you.
  • Place an 18-24 inch long piece of plastic wrap on the counter. Sprinkle an even layer of coconut in a thin line in the middle of the plastic wrap, about 12 inches long and 3-4 inches wide. Spoon the cookie mixture on top of the coconut in a long line about 12 inches long and 2 1/2 inches wide. Sprinkle more coconut evenly over the top of the cookie mixture. Fold the side of the plastic wrap over the cookie mixture and use your hands to shape and roll the cookie mixture into an even log, adding additional coconut if needed to coat all the sides of the log. Don't stress over it too much. The shape doesn't need to be perfect. You can re-shape it as needed once chilled. When the log is shaped and wrapped, twist the ends of the plastic to seal well and refrigerate for at least 4-6 hours. (I found the flavour improved as they chilled, so it's fine to let them chill a little longer or overnight before slicing.)
  • Remove the chilled log from the fridge and slice it into 1/2-3/4 inch slices. Place the slices into an airtight container and refrigerate. The slices will keep in the fridge for up to 2 weeks.
  • The cookie log or the slices will also freeze well for up to 3 months.

Notes

Note 1: Glacé cherries (aka “candied cherries”) are usually found in the baking section of grocery stores. They are quite common in Canada. You can also find them at the Bulk Barn in Canada. If you can’t find glacé cherries in a pinch, you could try maraschino cherries, but be sure to dry them off well before using them.
Note 2: You can use 15 large marshmallows or about 80 mini marshmallows. Use just white marshmallows, or mix in some pink marshmallows, as well. If you buy a bag of coloured mini marshmallows, you will have both the white and the pink marshmallows to use.
Note 3: Desiccated coconut is most traditionally use to coat Fifteens, but you can use what you have on hand. I used medium coconut here. The smaller the flake the better.
Be sure to read the notes above this Recipe Card for more tips on making this recipe. You’ll find substitution suggestions, more tips and step-by-step photos that you might find helpful.
Cuisine: Irish
Course: Snack
Author: Jennifer Maloney
Serving: 1serving, Calories: 168kcal, Carbohydrates: 26g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 91mg, Potassium: 101mg, Fiber: 1g, Sugar: 16g, Vitamin A: 32IU, Vitamin C: 0.4mg, Calcium: 46mg, Iron: 1mg
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