Rhubarb Cookies

INGREDIENTS
1 C. shortening
1 ½ C. brown sugar, packed
2 eggs
3 Cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ C. diced rhubarb, fresh. Do
not use frozen
¾ C. shredded coconut

DIRECTIONS
Cream together the shortening and brown sugar. Add the eggs, one at a time, and mix well. Whisk together the flour, baking soda and the salt. Add to the creamed mixture. Then stir in the rhubarb and the coconut. Drop by tablespoonfuls onto a greased cookie sheet. Bake at 350 for 12-15 minutes or until cookies are browned. Frost with cream cheese frosting.

Cream cheese frosting:

3 ounces cream cheese, softened
1 Tbsp butter, softened
3 tsp vanilla extract
1 ½ C. powdered sugar