Directions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Whisk flour, baking powder, baking soda and salt together in a medium bowl.
3. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the egg and beat to combine. Beat in the sour cream and vanilla.
4. Add 1/3 of the flour mixture and beat until combined. Add another 1/3 of the flour mixture and repeat until all ingredients are combined. Stir in the rhubarb and coconut.
5. Drop by tablespoons onto parchment lined baking sheets, spacing about 2 inches apart. Bake 10 – 12 minutes or until edges start to brown and the tops of the cookies have a little color. Cool slightly, remove to wire rack and cool completely.
6. Leave plain or frost with a simple vanilla frosting or glaze and sprinkle with finely diced walnuts.