Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 large egg
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (120g) fresh rhubarb, finely diced
  • 1/2 cup (45g) sweetened shredded coconut
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (2.5ml) vanilla extract
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Dice the fresh rhubarb stalks into tiny, uniform pieces (approx. 1/4 inch) to ensure even distribution and prevent moisture pockets.
  2. Beat the softened butter with granulated and brown sugars until pale and fluffy. Mix in the egg and vanilla extract on medium speed until fully emulsified.
  3. Sift together the flour, baking soda, and salt, then gradually stir into the wet ingredients.
  4. Gently fold in the diced rhubarb and coconut using a spatula, taking care not to overwork the dough.
  5. Scoop rounded tablespoons of dough onto parchment-lined baking sheets and bake at 350°F (175°C) for 12-15 minutes, or until edges are barely golden.
  6. Whisk together powdered sugar, heavy cream, vanilla, and lemon juice until the icing is velvety and holds a soft peak.
  7. Drizzle the icing over the completely cooled cookies in a zigzag pattern.