Celine, I don't know how much, if any, flavor might result from the fig leaves. The coconut oil might shield the cheese or be a conveyer of flavors. We'll rely upon you to report back.
. Even using honey and leaves it was hard for me to notice much flavor that I could know was surely leaf flavor. My coconut leaf one is a tomme so I will be aging it out. Fig leaves are used by quite a few people. Wonder of you could try freezing and thawing them to have them limp but sturdier. What does Gianaclis Caldwell suggest in her book. She's got that great fig leaf wrapped cheese whose working title was "Adam's Package" and It still makes me chuckle.
Jeff, the coconut oil is quite hard at aging temps. I have a mat between it and the grill so I can't tell you if grill marks would appear in it but there are no mat marks in my coconut oiled cheeses. The thing I like is that when I take one out of the cave to check on it, I can rub it and my hand warmth will soften the coconut oil so that I can smooth it over any patches I think are too thin. If you don't pay attention to cave humidity, as I confess is the case with me, one needs to make sure you have a thick enough coating of the coconut oil to slow/prevent moisture loss. I suggest coating the cheese, putting it in the wine fridge/cave and then recoating a day later, and then checking a day after that to make sure coverage is good. But this quite a miraculous option for keeping rinds mold free. I did have a wee bit of mold appear on the cocoa and paprika coated cheeses but adding a bit more oil and then just smearing it a couple of times when tiny patches of mold appeared totally did the trick. There was NO more mold after that and they aged for quite a while, being exposed to lots of other molds.
Schnecken, wonder if fig leaves soaked in brandy would be safe. or maybe just use grape leaves instead?