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Rhubarb Coconut Cookies

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 30 min.

Makes

3 dozen

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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Ingredients

  • 1/2 cup shortening
  • 1-1/3 cups packed brown sugar
  • 1 large egg, room temperature
  • 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 2% milk
  • 1 cup diced fresh or frozen rhubarb
  • 1 cup chopped pecans
  • 1 cup raisins
  • 1/2 cup sweetened shredded coconut

Directions

  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.

Nutrition Facts

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

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