Average: 5 (1 vote)
Active time
Total time
30 cookies
Serving Size
1 cookie

1 cup butter

½ cup sugar

1 egg

½ cup firmly packed brown sugar

1 teaspoon vanilla

1 ½ cup all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 ½ cup oats

1 cup shredded coconut

2 cups fig spread

  1. Preheat oven to 350°F and grease a cookie sheet.
  2. In a large bowl, beat the butter and sugar until light and fluffy.
  3. Add egg and vanilla and beat until combined.
  4. In a separate bowl, sift together flour, baking soda, and salt.
  5. Add dry ingredients to wet, along with oats and coconut, and mix
  6. Roll dough into 1 inch balls and place on baking sheet, leaving space for spreading.
  7. Bake 8 minutes, or until dough starts to spread. Remove and tap down the center of each cookie with the handle of a wooden spoon to form a deep well.
  8. Bake another 4-5 minutes more, or until golden brown. Remove and re-press the centers of each cookie.
  9. Transfer cookies to cooling rack and cool to room temperature.
  10. Heat Fig Spread in a small sauce pan until bubbling.
  11. Using a small spoon, pour Fig Spread into each cookie well.
  12. Allow Fig Spread to cool and set before serving.

Recipe and photo courtesy of FOODMatch.


Calories: 180
Total Fat: 7g
Saturated Fat: 4.5g
Sodium: 95mg
Carbohydrates: 28g
Fiber: 2g
Total Sugar: 20g
Added Sugar: 5g
Protein: 2g

Yield: 30 cookies

Serving Size: 1 cookie

How'd it Taste?

Nicole Daleus
No mention of egg on ingredients list, how many does the recipe call for?
Hi Nicole, thanks for your comment. The recipe has been updated, you'll need one egg. Happy baking!
Loretta Toussant
I made this recipe and everyone loved it! I’ve been asked to make it more often!

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