For the dough 2 cups of coconut shavings 8 Majol dates 5 pecans for the cream filling a cup of Majol dates a tablespoon of carob powder a teaspoon of cinnamon a cup of ground walnuts  How to make the dough: put all the ingredients in a food processor and process into a smooth and soft dough. Spread the dough on a surface (baking paper) to a thickness of 0.5 cm and press well. Cut out circles from the dough with a suitable tool and place the circles aside.  How to make the cream: soak the dates until soft (about half an hour), put in a food processor along with carob powder and cinnamon, and process into a cream. Transfer the cream to a bowl and add a cup of ground walnuts, and mix well. Pour the cream onto a surface (baking paper) to a thickness of 0.5 cm and press well. Cut circles from the cream to indicate the size of the dough.  Assembling the cookie: place a circle of dough, on top of that a circle of filling cream and on top of that another circle of dough. And roll the cookie in coconut.