Fig Jam Cookies with Coconut Cream Cheese Dough
Soft fig jam cookies made with cream cheese, shredded coconut, and a sweet fig jam center. A simple summer cookie that is perfect for coffee breaks, picnics, and using up leftover cream cheese.
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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
Use softened butter and softened cream cheese for the smoothest dough.
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.
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
Serving: 1Cookie | Calories: 103kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 44mg | Potassium: 43mg | Fiber: 1g | Sugar: 5g | Vitamin A: 109IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.2mg
Calories: 103kcal
Servings: 28 cookies
