1 cup shortening, 1 1/2 cups packed brown sugar, 2 eggs, 3 cups flour, 1 t. baking soda, 1/2 t. salt, 1 1/2 cups diced fresh rhubarb, 3/4 cup flaked coconut.
Cream Cheese Frosting: 1 pkg (3 oz.) cream cheese, softened, 1 T. butter, softened, 3 t. vanilla extract, 1 1/2 cups confectioners' sugar.
In a large mixing bowl, cream shortening and brown sugar. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture.
Stir in rhubarb and coconut. Drop by Tablespoonfuls 2" apart onto greased baking sheets. Bake at 350 degrees for 12 -15 minutes or until lightly browned. Remove to wire racks to cool.
In a mixing bowl, beat 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 cookies.