• Cooking Time: 12 minutes
• Servings: about 5 dozen
• Preparation Time: 20 minutes
• 1 cup shorting
• 1-1/2 cups packed brown sugar
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/1/2 cups diced fresh rhubarb
• 3/4 cup flaked coconut
• Cream Cheese Frosting:
• 1 package (3 ounces) cream cheese, softened
• 1 tablespoon butter, softened
• 1 teaspoons vanilla extract
• 1-1/2 cups confectioners' sugar

1. In a large mixing bowl, cream shorting and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
2. Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 F. for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
3. In a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator. Yield: about 5 dozen.
5. More recipes at www.havefunbaking.com
6. and also at: www.lovetobakeandcook.blogspot.com

These cookies freeze very well, I make a lot of them during rhubarb season. They are best when you can use the young tender stalks. There are a great tasting cookie.