I didn't use the frosting on these cookies, they don't need it. I also didn't use the coconut because I didn't have enough. I baked the first batch for 12 minutes and the rest for 15 as the rhubarb needed the extra cooking time. I made the dough then refrigerated it for about a day. When I got it out it had a bit more moisture in it from the rhubarb, so these are best to bake the same day.

Reviewed On: May 23, 2009

This was very moist and good. The topping added a nice crunch even though it didn't look like it would. I think next time I will add a bit of cinnamon to the batter.

Reviewed On: May 23, 2009

Made this recipe as given except for adding a bit of sugar in the crust. Thought the lime flavor could have been a bit stronger and the tartness was not overpowering. I used Nellie and Joe's bottled key lime juice. It didn't have the normal cheesecake texture though, more creamy like a pie. My family said it could use more lime flavor and a bit more tartness.

Reviewed On: May 1, 2009