Frosted Rhubarb Coconut Cookies

Ingredients
1 cup Crisco
1 1/2 cups packed brown sugar
2 eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups diced fresh rhubarb
3/4 cup flaked coconut

Frosting:
1 3oz package cream cheese, softened
1 tbsp butter, softened
3 tsp vanilla extract
1 1/2 cups confectioners sugar

Preheat oven to 350.
In large bowl, cream together shortening and brown sugar.
Beat in eggs.
In a second bowl, combine flour, baking soda, and salt.
Gradually add to creamed mixture.
Stir in rhubarb and coconut.
Drop by tablespoonfuls onto greased baking sheets.
Bake 12-15 minutes or until lightly browned.
Transfer to wire racks to cool.

In a bowl, beat cream cheese, butter, and vanilla.
Gradually beat in confectioners sugar until smooth.
Spread over cooled cookies.