Rhubarb Coconut Cookies Recipe

5 2 2
Rhubarb Coconut Cookies Recipe
Rhubarb Coconut Cookies Recipe photo by Taste of Home
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Rhubarb Coconut Cookies Recipe

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5 2 2
Publisher Photo
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!
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL 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 sweetened shredded 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.
Originally published as Rhubarb Coconut Cookies in Bountiful Harvest Cookbook 1994, p90

Nutritional Facts

2 each: 252 calories, 12g fat (3g saturated fat), 12mg cholesterol, 120mg sodium, 36g carbohydrate (23g sugars, 2g fiber), 3g protein.

  • 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 sweetened shredded coconut
  1. 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.
  2. 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.
Originally published as Rhubarb Coconut Cookies in Bountiful Harvest Cookbook 1994, p90

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Reviews forRhubarb Coconut Cookies

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MY REVIEW
karenkarp User ID: 3590232 43512
Reviewed Jun. 8, 2014

"These are some extremely good cookies. I followed the recipe all the way. can't wait to share them with family and friends. make them you wont be sorry."

MY REVIEW
Trame User ID: 290263 73943
Reviewed Jun. 8, 2008

"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."

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