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Crush the digestive biscuits so that you have mostly crumbs, but with a few hazelnut-size pieces left in for crunchy texture. You can either briefly whiz them in a food processor or put them in a food bag then bash them with a rolling pan or the base of a heavy saucepan. Tip the biscuit crumbs into a mixing bowl.
Rinse and halve the glacé cherries and add these to the bowl too. Use a pair of kitchen scissors to snip the marshmallows into about 4 pieces each – if the scissors get sticky, dip the blades in the biscuit crumbs so that they don’t stick together completely.
Mix to combine, then gradually add the condensed milk until the mixture clumps together. Sprinkle about two-thirds of the coconut over a sheet of baking paper or foil then shape the biscuit mixture into a log on top of the coconut, about 25cm long. Sprinkle the rest of the coconut on top and then roll up tightly, making sure that the coconut coats it fully.
Chill in the fridge for 3 hours or until set. Unwrap and slice into 15 pieces.
*Use vegetarian/vegan marshmallows if required.