These cookies sounded interesting to me. I like figs, I like coconut, so why not try them out.
Everything was going so well. But someone was talking to me, and in the midst of the conversation I misread the recipe.
I did not roll the dough into balls and drop it in the coconut. I added the coconut to the batter.
This changed the consistency of the dough, which I think was the cause of my problems.
The batter was very soft. This means that during baking it spread out quite a bit.
My problem was that the edges of the cookies browned entirely too fast.
The inside of the cookie was soft, the outside was burned.
I tried cooking them for less time with the second batch to go in the oven. This helped a bit, but the edges were still a lot darker than the centers.
The good news is that the cookies still taste great. They just didn’t look like they were supposed too.
FIG CHEWIES 16
1 Cup Chopped Figs
1/2 Cup Water
1 3/4 Cups Sifted Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Shortening
1 Cup Packed Brown Sugar
1 Egg
1 Teaspoon Vanilla
1 1/2 Cups Coconut
Pecan Halves
Combine figs and water in a saucepan. Cook until tender, about 5 minutes. Sift together flour, salt and baking powder. Combine shortening and sugar, cream well. Blend in egg and vanilla. Add cooked figs and dry ingredients. Mix thoroughly. Drop dough by rounded teaspoonfuls into coconut and form into balls. Place on greased baking sheets. Top Each cookie with a pecan half. Bake in a 375 degree oven for 12 to 15 minutes.
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