1 cup shortening

1-1/2 cups brown sugar

2 eggs

3 cups flour

1 teaspoon baking soda

1-1/2 teaspoons salt

2 cups rhubarb, diced

1 cup coconut

Mix the first three ingredients together. Add flour, soda, salt (most times I don’t add as much salt). Last, stir in the rhubarb and coconut. Bake. These cookies will stay moist without a cover.

Delicious – we scarf them down! I usually make a double batch.

Marlys Swanson, Underwood, N.D.