Cookie sheet, greased
1 cup Crisco shortening
1-1/2 cups packed brown sugar
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups diced fresh rhubarb (6-7 stalks)
3/4 cup flaked coconut
1 - 3 ounce pkg cream cheese, softened
1 tablespoon butter, softened
1-1/2 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons milk
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.
Using the large cookie scoop from Pampered Chef, drop dough onto greased baking sheets. Bake @ 350 degrees for 13-15 minutes for this size cookie or until golden brown. Cool 2 minutes on cookie sheet before removing to sheet of aluminum foil to cool completely.
For frosting, beat cream cheese and butter until fluffy. Beat in powdered sugar, vanilla and milk. Spread over cooled cookies.
Makes approximately 4 dozen cookies.
If using a small cookie scoop (Pampered Chef), baking time is 8-10 minutes.