Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           Black mission figs -- soaked
   2                    hrs in 1/2 c water
     1/2  cup           Dates, pitted -- soaked 2 hrs
     1/4  c             water
   5      medium        Dried pineapple rings -- soak
     1/2                hr            in 1/2 c water
   1 1/2  tablespoons   Carob powder
   1      cup           Coarsely ground walnuts
     1/2  cup           Walnut pieces
     1/2  cup           Raisins
     1/2  cup           Grated coconut
     1/2  teaspoon      Cinnamon

Preparation:

Drain soaked fruit, reserving the soaking water. Puree the figs and dates with the carob powder in a food processor or blender at medium speed, adding a little soaking water if necessary. Cut pineapple into small pieces, using scissors with wet blades to prevent from sticking. In a large bowl, mix the pureed figs and dates with the pineapple, ground walnuts, walnut pieces and raisins. In a small bowl, mix coconut and cinnamon. Form douhg into small balls; roll in coconut mixture and flatten into cookie shapes. Refrigerate until ready to saerve. Will keep refrigerated up to a month.