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Rhubarb Coconut Cookies Recipe

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At our garden club fund-raiser, each group within the club serves a different kind of food. These cookies are made by the "rhubarb group"...and they are always the first to sell out!

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Rhubarb Coconut Cookies Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

15 15 30

Ingredients

1/2 cup shortening
1-1/3 cups packed brown sugar
1 egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup milk
1 cup diced fresh or frozen rhubarb
1 cup chopped pecans
1 cup raisins
1/2 cup flaked coconut

Directions

In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut.
Drop by tablespoonfuls onto greased baking sheets. Bake at 375° for 12-15 minutes or until golden. Cool on wire racks. Yield: 3 dozen.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (2 each) equals 252 calories, 12 g fat (3 g saturated fat), 12 mg cholesterol, 120 mg sodium, 36 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Rhubarb Coconut Cookies in Bountiful Harvest Cookbook , p90

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Rhubarb Coconut Cookies

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(1-1) of 1 reviews

Reviewed on Jun. 08, 2008 by Trame

This is a very delicious cookies. It is a soft cookie.I would sure makes these again and again. They were half gone as soon as they were cool. Very good. I omitted the raisins as I didn't have any and also omitted the cloves as I don't care for them.,but they still turned out very good.