I had a little rhubarb left from my rhubarb cooking extravaganza. This recipe was great because it didn’t call for a lot of rhubarb.
Using the stewed rhubarb ensures that you get a bit of rhubarb in every bite of cookie. It is soft, and smooth, so there are not really chunks of rhubarb, but definitely the flavor of it.
I am not a huge fan of raisins. Especially not in m y cookies. So I thought of leaving them out. Honestly, they do add a nice bit of sweetness that balances nicely with the rhubarb. So I guess it is good I left them in.
For the nuts I used pecans. They added a nice little bit of crunch. And a little saltiness as well.
I was surprised at how soft the cookies were. They almost have a cake like density. And they stayed soft for some time.
This is a perfect recipe if you have just a little rhubarb to use!
RHUBARB COCONUT COOKIES
1/2 Cup Shortening
1/4 Cup Sugar
3/4 Cup Corn Syrup
1 Egg
1 Cup Thick, Cooked Rhubarb
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Teaspoon Nutmeg
1/4 Teaspoon Cloves
1 Cup Coconut
1/2 Cup Raisins
1/2 Cup Chopped Nuts
Heat oven to 375 degrees. Mix shortening, sugar, syrup, egg and rhubarb thoroughly. Blend flour, baking powder, baking soda, salt, nutmeg, and cloves. Blend rhubarb and flour mixture together. Stir in coconut, raisins, and chopped nuts. Drop dough by heaping teaspoonfuls on a greased baking sheet. Bake 15 to 18 minutes.
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