Rhubarb Coconut Cookies

• 1/2 cup shortening
• 1-1/3 cups packed brown sugar
• 1 large egg, room temperature
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 cup 2% milk
• 1 cup diced fresh or frozen rhubarb
• 1 cup chopped pecans
• 1 cup raisins
• 1/2 cup sweetened shredded coconut

1. In a bowl, cream shortening and brown sugar. Add egg; beat well. Combine dry ingredients; add to the creamed mixture alternately with milk. Mix well. Stir in rhubarb, nuts, raisins and coconut.
2. Drop by tablespoonfuls onto greased
3. . Bake at 375u0b0 for 12-15 minutes or until golden. Cool on wire racks.

shortening, brown sugar, egg, flour, baking soda, ground cinnamon, ground cloves, ground nutmeg, salt, milk, frozen rhubarb, pecans, raisins, coconut

Taken from www.tasteofhome.com/recipes/rhubarb-coconut-cookies/ (may not work)