The rhubarb in my back garden was calling to be picked. It was stood tall and eager with its leaves spread out, waving for attention. It had been too long since I last baked-up something containing fresh rhubarb (Those crumble cupcakes) and I understood its impatient behaviour. This time I opted for cookies. I used a basic cookie recipe and substituted sugar for coconut for a healthier and more scrumptious result. (Sugar was added to the rhubarb to sweeten it when cooking it beforehand) I then sprinkled more coconut on top. A) because I love it and B) I feel it looks more presentable, then gobbled them up for breakfast the following morning with a mug of fruity green tea.