Cookie Dough:

1/3 Cup butter
1/2 Cup Sugar
1 Egg
1-1/2 Cup Sifted flour
1/4 Teaspoon Baking soda
1/8 Teaspoon Salt
8 Ounce Canned crushed pineapple
, drained
1/4 Cup Chopped macadamia nuts or walnuts
1/2 Cup Chopped Calif. dried figs

Preheat oven to 350°F.

In large bowl, beat butter, sugar and egg until fluffy. Combine flour, soda and salt; beat into butter-sugar mixture alternately with pineapple. Stir in nuts and figs. Drop by teaspoon on greased cookie sheet.

Bake for 10 to 12 minutes.

Glaze:

1 Cup Powdered sugar
2 Tablespoon Milk
Flaked coconut

While still warm, dip cookies into the glaze of powdered sugar and milk; then in coconut.

Submitted by: The California Fig Advisory Board