For coating, place the 1/2 cup coconut and powdered sugar into food processor bowl. Cover and process until coconut is finely chopped. Transfer mixture to shallow dish; set aside. (Be sure to have an adult operate the food processor, remove the blade, and transfer the contents to a shallow dish.)
For truffles, place walnuts, dates, raisins, cranberries, the 1/3 cup coconut, cocoa powder, and cinnamon in a food processor bowl. Cover and process or blend until finely chopped, stopping to scrape down sides as necessary.
Add peanut butter. Cover and process until mixture is moist enough to form a ball. (Be sure to have adult operate food processor.)
Using hands, shape the mixture into 1-inch balls. Dredge or roll balls in coconut mixture, gently patting the mixture onto sides of balls. Transfer to storage container. Cover; store at room temperature up to 7 days.