Directions:
- 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.
- Stir in rhubarb and coconut. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
- In a large bowl, beat the cream cheese, butter and vanilla. Gradually beat in the confectioners' sugar until smooth. Spread over cooled cookies. Store in the refrigerator. Yield: about 5 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 304.12 Kcal (1273 kJ) | ||
| Calories from fat | 76.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.45g | 13% | |
|---|---|---|---|
| Cholesterol | 12.97mg | 4% | |
| Sodium | 88.75mg | 4% | |
| Potassium | 30.14mg | 1% | |
| Total Carbs | 51.41g | 17% | |
| Sugars | 11.74g | 47% | |
| Dietary Fiber | 0.22g | 1% | |
| Protein | 3.76g | 8% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 296.14 Kcal (1240 kJ) | ||
| Calories from fat | 74.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.23g | 13% | |
|---|---|---|---|
| Cholesterol | 12.63mg | 4% | |
| Sodium | 86.42mg | 4% | |
| Potassium | 29.35mg | 1% | |
| Total Carbs | 50.07g | 17% | |
| Sugars | 11.43g | 47% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 3.66g | 8% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 8.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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