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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!
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    3 dozen

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

  • 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.
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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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.