1In a small bowl, soak figs in juice for 1 hour. Transfer to a small saucepan. Cook on low heat, 5 to 8 mins, stirring often until figs become soft. Cool 10 mins. Using a small food processor, process until smooth.
2In a medium bowl, using an electric mixer, beat eggs, maple syrup and vanilla together until combined. Add hazelnut meal, zest and soda, mixing until well combined.
3Stir coconut oil through to form a dough. Freeze 20 mins.
4Preheat oven to moderate, 180 C. Line 2 oven trays with baking paper. Roll dough out between 2 sheets baking paper to a 0.6 cm-thick rectangle. Spread fig paste over dough, leaving a 2 cm border.
5Roll up cookie dough widthways to make a log. Freeze for a further 20 mins. Slice into 1 cm-thick cookies and arrange on oven trays.
6Bake 12 to 15 mins, until golden brown. Cool on trays for 5 mins, before transferring to a wire rack to cool completely.