To highlight our newest seasonal infusion, Kissmet, baker Karlee Flores of Olive and Artisan crafted these cute-as-buttons coconut cookies ideal for savoring alongside a hot cup of tea. A must-serve at your next homemade high tea.

coconut kissmet cookies



  • 1 ½ cups butter, room temperature
  • 1 ½ cup powdered sugar
  • 1 teaspoon Kismet loose tea
  • 3 cups all-purpose flour
  • A few drops red food coloring


  • ¾ cup butter, room temperature
  • 1 ½ cup powdered sugar
  • 1 teaspoon coconut extract
  • 1 tablespoon cream
  • About 1 cup flaked coconut for dipping


  1. In a spice grinder, pulse the tea for about a minute. Add to a stand mixer with a paddle attachment.
  2. Add the butter, powdered sugar and red food coloring. Mix for about 30 seconds, stop and scrape down the bowl, and mix for another 30 seconds.
  3. Add the flour and mix until a dough appears.
  4. Remove from the mixer onto a clean work surface and knead a few times.
  5. Place the dough between two sheets of parchment paper and roll out into a thin sheet, roughly about 10x15 inches. Chill in refrigerator for 1 hour.
  6. After 1 hour, preheat oven to 350 degrees.
  7. Remove dough from fridge and cut out into shapes and place on a baking sheet 1 inch apart.
  8. Bake the cookies for 10 minutes or just until no longer shiny. Let cool before frosting.
  9. For the frosting, in a stand mixer with a paddle attachment, beat the butter, powdered sugar, and coconut extract together until a stiff frosting appears. Add the cream and beat
    for 30 seconds until light and fluffy.
  10. Add frosting to a piping bag and pipe onto one side of the cookies and sandwich with another cookie. Take the sides of the cookies and dip into flaked coconut.
  11. Place the cookies in the fridge to chill at least an hour before enjoying. These cookies are meant to be served cold with a hot cup of tea.