Yield: 36 cookies
|¾ cup||Black mission figs, soaked 2 hrs in 1/2 c water|
|½ cup||Dates, pitted, soaked 2 hrs in 1/4 c water|
|5 mediums||Dried pineapple rings, soak 1/2 hr in 1/2 c water|
|1½ tablespoon||Carob powder|
|1 cup||Coarsely ground walnuts|
|½ cup||Walnut pieces|
|½ cup||Grated coconut|
Drain soaked fruit, reserving the soaking water. Puree the figs & 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 & dates with the pineapple, ground walnuts, walnut pieces & raisins.
In a small bowl, mix coconut & cinnamon. Form douhg into small balls; roll in coconut mixture & flatten into cookie shapes. Refrigerate until ready to saerve. Will keep refrigerated up to a month.
Frances Kendall, "Sweet Temptations" Submitted By MARK SATTERLY On 08-21-95