Ingredients
1 cup shortening1-1/2 cups packed brown sugar2 large eggs3 cups all-purpose flour1 teaspoon baking soda1/2 teaspoon salt1-1/2 cups diced fresh or frozen rhubarb3/4 cup sweetened shredded coconutFROSTING:3 ounces cream cheese, softened1 tablespoon butter, softened1-1/2 cups confectioners’ sugar3 teaspoons vanilla extract
Preparation
In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners’ sugar and vanilla. Spread over cookies.
