Servings: Yield: 4 dozen

1 cup shortening 1 cup shortening
1-1/2 cups packed brown sugar 1-½ cups packed brown sugar
2 eggs 2 eggs
3 cups all-purpose flour 3 cups all-purpose flour
1 teaspoon baking soda 1 teaspoon baking soda
1/2 teaspoon salt ½ teaspoon salt
1-1/2 cups diced fresh or frozen rhubarb 1-½ cups diced fresh or frozen rhubarb
3/4 cup flaked coconut ¾ cup flaked coconut
 
Frosting: subheading: Frosting:
1 package (3 ounces) cream cheese, softened 1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened 1 tablespoon butter, softened
1-1/2 cups confectioners' sugar 1-½ cups confectioners' sugar
3 teaspoons vanilla extract 3 teaspoons vanilla extract

In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10 to 14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies.