Rhubarb Coconut Cookies Recipe

Nutrition Facts

  • One serving:
  • (2 each)
  • Calories:
  • 252
  • Fat:
  • 12 g
  • Saturated Fat:
  • 3 g
  • Cholesterol:
  • 12 mg
  • Sodium:
  • 120 mg
  • Carbohydrate:
  • 36 g
  • Fiber:
  • 2 g
  • Protein:
  • 3 g


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Rhubarb Coconut Cookies

Bountiful Harvest Cookbook
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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!

SERVINGS: 18

CATEGORY: Dessert

METHOD: Baked

TIME: Prep/Total Time: 30 min.

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 mixing 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.


  • Re: Rhubarb Coconut Cookies

    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.

    Trame
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