Place the figs in the bowl of a food processor and whirl until finely chopped, 30 seconds. Add the cookie crumbs, nuts, ½ cup of the coconut, and the Stevia In The Raw®. Whirl until the mixture is very finely chopped, 30 seconds. Add the rum and vanilla and whirl until the mixture is sticky, about 15 seconds.
Place the remaining ¼ cup coconut in a wide, shallow bowl. One tablespoon at a time, press the fig and nut mixture in your fist, shaping it into a 1-inch ball, making 24 balls. A few at a time, roll the balls in the coconut to coat them.
Coconut Rum Balls are best served the day they are made. If necessary, store in an airtight container at room temperature.