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"