Fig Jam Cookies
Modified: Published: by Nora Breyer Combine Good Flavors 0 Comments
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These soft fig jam cookies are made with cream cheese, shredded coconut, and a sweet fig jam center for an easy summer cookie that feels simple but special.
My daughter and my coworkers are big fans of fig jam, so when I had cream cheese left over from making cream cheese muffins, I knew exactly where it needed to go: into a batch of soft coconut fig jam cookies. The cream cheese gives the dough a tender, almost cheesecake-like bite, while the shredded coconut adds a lovely summer flavor and a slightly textured finish.
Ready to turn one jar of fig jam into something truly useful?
These cookies are also a wonderful way to build a small fig-themed dessert table. Serve them alongside my fig cheesecakes in a jar and my coconut muffins filled with fig jam when you have guests over. That way, you can use up a larger jar of fig jam beautifully across three different treats.
Note
From Nora’s Kitchen
These cookies started as a practical little leftover project: cream cheese from my muffin baking, fig jam for my daughter and coworkers, and shredded coconut for a summery twist. Simple, soft, and lovely with coffee.
Recipe Snapshot
EASE: Easy
TEXTURE: Soft, tender, slightly chewy from the coconut
FLAVOR: Creamy, coconutty, sweet, and fruity from the fig jam
WOULD I MAKE THIS AGAIN? Yes. Especially when I have cream cheese or fig jam to use up.
What you’ll love about this recipe:
Just a few ingredients
Be sure to check out the recipe card for quantities!
🔪 How to Make Coconut Cream Cheese Cookies with Fig Jam
Make the cream cheese dough
In a mixing bowl, beat the softened cream cheese, softened butter, sugar, vanilla extract, and salt for 2–3 minutes until creamy and smooth.
Add the flour
Add the cake flour spoon by spoon, mixing only until just incorporated. The dough should be soft, but not overworked.
Fold in the coconut
Fold in the shredded coconut until evenly distributed.
Chill if needed
If the dough feels very soft, chill it for 20–30 minutes. It should be soft but scoopable.
Prepare the baking sheet
Preheat the oven to 175 °C / 350 °F and line a baking sheet with parchment paper.
Shape the cookies
Portion the dough into 24–28 small balls.
For a prettier finish, roll each dough ball lightly in extra shredded coconut. This gives the cookies a delicate coconut outside that turns lightly golden in the oven.
Make the thumbprints
Place the dough balls on the prepared baking sheet and press an indent into the center of each cookie with your thumb or the back of a small measuring spoon.
Bake the cookies
Bake for 14–16 minutes, until the cookies are set and just starting to turn lightly golden around the edges.
Re-press the centers
Remove the cookies from the oven. If the centers puffed up during baking, gently press the indents again while the cookies are still warm.
Fill with fig jam
Let the cookies cool completely. Stir the fig jam until smooth, then spoon or pipe about ½ teaspoon fig jam into each cooled cookie.
Tips
- CHILL. If the dough feels too soft to shape, give it a short rest in the fridge. Cream cheese cookie dough can be soft, especially in summer.
- PRESS. Use the back of a small measuring spoon for neat, even thumbprints.
- WAIT. Fill the cookies only after they have cooled. This keeps the fig jam glossy and prevents it from melting into the cookie.
- ROLL. Rolling the dough balls in extra coconut is optional, but it gives the cookies a prettier, more textured finish.
- SERVE. These cookies are lovely with coffee, iced coffee, or as part of a small summer dessert platter.
Tools you’ll need
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STORAGE
- Store the filled cookies in an airtight container in the refrigerator for up to 5 days.
- For the best texture, let them sit at room temperature for 10–15 minutes before serving.
- You can also freeze the unfilled cookies. Once cooled, freeze them in an airtight container for up to 2 months. Thaw, then fill with fig jam before serving.
More Cookie Recipes
Craving more cookies? Browse these sweet cookie recipes next, from soft cream cheese cookies to fruity thumbprints and cozy homemade treats that are perfect with coffee, tea, or an afternoon break.
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Fig Jam Cookies with Coconut Cream Cheese Dough
Equipment
- Hand mixer or stand mixer
- Baking sheet
- Small cookie scoop or spoon
- Small spoon or piping bag for the fig jam
Ingredients
- 5.6 oz Cream cheese, softened
- 8 ½ tbsp Unsalted butter, softened
- 9 tbsp Granulated sugar
- 1 tsp Vanilla extract
- 1 pinch Salt
- 1 ½ cups Cake flour
- 9 tbsp Shredded unsweetened coconut
- ¼ cup Extra shredded coconut for rolling
- ¼ cup Fig jam
Instructions
- In a mixing bowl, beat 5.6 oz Cream cheese, softened, 8 ½ tbsp Unsalted butter, softened, 9 tbsp Granulated sugar, 1 tsp Vanilla extract, and 1 pinch Salt for 2–3 minutes until creamy and smooth.5.6 oz Cream cheese, softened, 8 ½ tbsp Unsalted butter, softened, 9 tbsp Granulated sugar, 1 tsp Vanilla extract, 1 pinch Salt
- Add 1 ½ cups Cake flour spoon by spoon, mixing only until just incorporated.1 ½ cups Cake flour
- Fold in 9 tbsp Shredded unsweetened coconut.9 tbsp Shredded unsweetened coconut
- If the dough feels very soft, chill it for 20–30 minutes. It should be soft but scoopable.
- Preheat the oven to 175 °C / 350 °F and line a baking sheet with parchment paper.
- Portion the dough into 24–28 small balls.
- Roll each dough ball lightly in ¼ cup Extra shredded coconut.¼ cup Extra shredded coconut
- Place the dough balls on the prepared baking sheet and press an indent into the center of each cookie with your thumb or the back of a small measuring spoon.
- Bake for 14–16 minutes, until the cookies are set and just starting to turn lightly golden around the edges.
- Remove from the oven. If the centers puffed up, gently press the indents again while the cookies are still warm.
- Let the cookies cool.
- Stir ¼ cup Fig jam until smooth, then spoon or pipe about ½ teaspoon fig jam into each cooled cookie.¼ cup Fig jam
Notes
If your kitchen is warm, chilling the dough makes shaping much easier.
Fill the cookies after baking so the fig jam stays glossy and neat.
For a stronger coconut look, roll the dough balls in extra shredded coconut before baking.
Store filled cookies in the refrigerator for up to 5 days.
Nutrition
⛑️ Food Safety
- Wash hands, utensils, and work surfaces before preparing food or drinks.
- Use clean glasses, jars, cutting boards, and utensils.
- Keep raw eggs, raw flour, and unbaked dough or batter away from ready-to-eat foods.
- Do not eat raw dough or batter that contains raw flour or raw eggs.
- Keep perishable ingredients chilled until ready to use.
- Do not leave perishable foods or drinks at room temperature for more than 2 hours, or 1 hour if the temperature is above 90 °F / 32 °C.
- Refrigerate leftovers and perishable items promptly in airtight containers.
For further information, check Safe Food Handling – FDA.
