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 at 350 degrees F. for 10 to 12 minutes. While warm, dip cookies into glaze of powdered sugar and milk; then in coconut.

Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias