1.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.
2.In a sauce pot over medium heat add rhubarb, raisins, walnuts, and coconut.
3.Slowly heat until just barely soft.
4.Remove from heat allow to cool for 15 minutes.
5.Stir in rhubarb mix and creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
6.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.