Steps:
- In a large mixing bowl, cream shortening and brown sugar. 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 inch apart onto parchment lined baking sheets. Bake 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 mixing bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla. Spread over cookies.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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