Preheat oven to 180°C (350°F).

Grease baking trays.

Cream butter and sugar together in a bowl until pale and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in the ground lemon myrtle and lemon myrtle infused honey.

Sift flour and baking powder into the bowl.

Add milk and mix until just combined.

Fold in the chopped figs and desiccated coconut.

Drop spoonfuls of the mixture onto the prepared baking trays, leaving space between each.

Bake for 10 minutes, or until golden brown.

Remove from the oven and let cool on the tray before serving.