Recipe by Marlene.
I got this from a lady at bingo, who got it from a neighbor, etc ... I have never liked rhubarb. I LOVE these cookies!!
Top Review by MNCupcake
Wow! These were spectacular! No need for frosting, if you ask me. I did increase oven temp to 375 because of the use of shortening. The coconut has a great complement to the tartness of the rhubarb. I also let the cut rhubarb set in a couple of tablespoons of sugar while I mixed up the cookie dough to get the juices out. And, my secret little touch was a teaspoon of five spice. Delicious!
- 1 cup shortening
- 1 1⁄2 cups firmly packed brown sugar
- 2 large eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 cups diced fresh rhubarb
- 3⁄4 cup flaked coconut
- 3 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 3 teaspoons vanilla extract
- 1 1⁄2 cups confectioners' sugar
Directions See How It's Made
- Cookies: Cream together the shortening, brown sugar and egg.
- Sift together the flour, baking soda and salt.
- Add to creamed mixture.
- Stir in rhubarb and coconut.
- Drop by tablespoonfuls onto greased baking sheets.
- Bake for 12-15 minutes at 350°.
- Cool and frost.
- FROSTING: Beat cream cheese, butter and vanilla.
- Gradually beat in sugar til smooth.
- Spread over cooled cookies.