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Rhubarb Coconut Cookies

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!
Rhubarb Coconut Cookies
Rhubarb Coconut Cookies Recipe photo by Taste of Home
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  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 dozen

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.
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.
Nutrition Facts
2 each: 252 calories, 12g fat (3g saturated fat), 12mg cholesterol, 120mg sodium, 36g carbohydrate (23g sugars, 2g fiber), 3g protein.
Originally published as Rhubarb Coconut Cookies in Bountiful Harvest Cookbook

Reviews

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Average Rating:
  • karenkarp
    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.

  • Trame
    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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