Homemade Fig Newtons

Sticking with the theme of the week, I made some Fig Newtons. I’m sure they’re still loaded with sugar and all sorts of crap, but by not being coated in a layer of chocolate, they always seemed like the healthy alternative. I was kind of a weird kid and actually loved Fig Newtons growing up.

The dough for these cookies is very good. When they first come out of the oven, they’re a bit crispy, but the next day they’re nice and soft. I felt that my cookies were a bit doughy and I would have liked the figgy filling to shine a bit more. If I made these again, I’d make less dough for the same amount of filling. I’ve those thoughts in the recipe below. If anyone makes these, let me know what you think of the ratio.

When I was buying the figs, I asked the employee at Trader Joe’s what the difference between the black and green ones was (I didn’t even know there were different colors of figs until then!). He told me the black ones were sweeter. I had no idea which would be better for this recipe, so I used 1 lb of green and 1 lb of black figs. Feel free to use whatever you have on hand.

Print Save

Fig Newtons

Yield: ~40

Ingredients:

For the Dough
1 stick unsalted butter, softened
1/2 cup sugar
1/2 teaspoon grated lemon or orange zest
1 large egg white
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour

For the Filling
2 lbs fresh figs
1/4 cup sugar
Juice of half a lemon

Directions:

Make the dough
Cream together the butter, sugar and zest in the bowl of a stand mixer fitted with the paddle attachment, for 2-3 minutes on medium speed. Scrape down the bowl and paddle.

Add the egg white and vanilla and beat in. Scrape down the bowl and paddle again.

Add the flour and beat on low speed until the dough comes together.

Wrap in plastic wrap and refrigerate for 2 hours or overnight.

Make the filling
Cut the figs in half and scoop out the seeds and pulp with a spoon. In a medium sauce pan, combine figs, sugar, and lemon juice. Mash mixture a few times with a potato masher or fork.

Cook mixture over medium-high heat until bubbling and sugar has dissolved; reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes, until it has reduced by about one-third and is beginning to gel. Set aside until completely cool.

Assemble the Fig Newtons
Place racks in middle and lower third of the oven and preheat the oven to 350 degrees. Line baking sheets with parchment paper.

On a floured surface, roll the dough out to a 12 x 16 rectangle. Cut into 4 equal strips, each 12 x 4 inches. Spoon a line of filling down the center of each strip. Fold the dough over the filling and pinch the edges together. Using a serrated knife, slice each log on the diagonal into 10 cookies. Place each cookie on the parchment-lined baking sheets, seam side down.

Bake, rotating the baking sheets from top to bottom and front to back halfway through, for 12-15 minutes, until golden. Remove from the oven and allow to cool on a rack.

Dough Recipe from The Boastful Baker
Filling Recipe from Big City, Little Kitchen

    Pin It

16 Responses to “Coconut Layer Cake Filled with Lemon Curd”

  1. #
    1
    Erica @ Inandaroundtown — April 6, 2011 at 4:22 pm

    WOW – I would like to have a piece of that cake as soon as possible! looks beautiful and delicious!

  2. #
    2
    FunandFearlessinBeantown — April 6, 2011 at 4:26 pm

    This cake looks beautiful and I love the addition of toasted coconut!

  3. #
    3
    Christina — April 6, 2011 at 4:32 pm

    I love love cakes with coconut. So delicious.

  4. #
    4
    Maria — April 6, 2011 at 4:33 pm

    Beautiful cake!

  5. #
    5
    DeliciousDish — April 6, 2011 at 4:48 pm

    Totally agree – the more layers the better! The cake looks stunning!

  6. #
    6
    Paula Kelly-Bourque — April 6, 2011 at 5:04 pm

    Had I been at your dinner party you wouldn’t have had to cook anything. I would have just completely indulged in this gorgeous cake!

  7. #
    7
    Evan — April 6, 2011 at 5:29 pm

    This cake looks incredible! coconut and lemon are two of my favorite flavors; I’m glad you don’t have to choose one or the other with this recipe.

  8. #
    8
    Bianca Garcia — April 6, 2011 at 5:34 pm

    This sounds wonderful. Coconut with lemon curd, yummmm!

  9. #
    9
    Taryn — April 6, 2011 at 5:49 pm

    This looks fantastic – so springy and beautiful, and absolutely delish 🙂

  10. #
    10
    ammy 92 — April 6, 2011 at 6:28 pm

    what a wonderful cake!

  11. #
    11
    ErinsFoodFiles — April 6, 2011 at 6:30 pm

    Beautiful cake! I’ve been craving a coconut cake, but I know too many people who don’t like coconut cake that if I made it I wouldn’t have anyone to share. Boo.

  12. #
    12
    Shannon — April 6, 2011 at 8:01 pm

    ooh, fabulous. love the lemon curd-coconut combo, and in a layer cake, fun!!

  13. #
    13
    A Boston Food Diary — April 6, 2011 at 8:30 pm

    OF COURSE 4 is better than 2!!! This looks amazing….I love the idea of lemon and coconut together-and it’s gorgeous!

  14. #
    14
    Aimee — April 6, 2011 at 8:47 pm

    Love lemon curd, love coconut, especially love a cake that lets me “frost” the sides with ease. This looks so yummy!!

  15. #
    15
    Nutmeg Nanny — April 6, 2011 at 9:31 pm

    Such a delicious cake! I honestly didn’t know a 6 inch was half of a 9 inch….thank you 🙂

  16. #
    16
    Kelly Jaremco — April 29, 2015 at 8:39 pm

    I told my girlfriend I would bake her a cake for her birthday this Sunday !!! I got lemon curd and coconut stuck in my brain, so I started googling… which led me to your page !!! This recipie looks almost perfect !!

    Couple questions…

    Do you think the coconut extract was too strong for the cake, because you also have the browned coconut pcs too? I was considering vanilla bean cake, lemon curd and toasted coconut on the outside… but perhaps that wouldn’t be enough coconut flavour…. your thoughts?

    Lastly… what did you use as the frosting to keep the toasted coconut on? It looks like whipping cream…. ?!?!?

    Thanks !!!
    Kelly

    P.S
    This is the first cake I’ve ever baked !!! lol

Leave a Comment