Ingredients

Instructions

  1. Cookies: Cream together the shortening, brown sugar and egg.
  2. Sift together the flour, baking soda and salt.
  3. Add to creamed mixture.
  4. Stir in rhubarb and coconut.
  5. Drop by tablespoonfuls onto greased baking sheets.
  6. Bake for 12-15 minutes at 350°.
  7. Cool and frost.
  8. FROSTING: Beat cream cheese, butter and vanilla.
  9. Gradually beat in sugar til smooth.
  10. Spread over cooled cookies.