In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine thr flour, baking soda and salt; gradually add to creamed mixture and mix well. Gold in rhubarb and coconut.
Drop by rounded Tbsp. 2-inches apart onto greased baking sheets. Bake at 350 degrees for 10 - 14 minutes or until golden brown. Cool for 1 minutes before removing to wire racks to cool competely.
Originally Submitted
9/13/2012
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