These Matcha Coconut Cookies are chewy, vibrant, and incredibly easy to make. Sweet shredded coconut, earthy matcha, and naturally sweet bananas combine into a guilt-free treat that's perfect for a quick snack or a healthy dessert.
These cookies usually happen when I notice a couple of overripe bananas on my counter, practically begging to be used. Instead of making banana bread for the hundredth time, this is my quick answer. Now, I know matcha isn't exactly a basic kitchen staple — and let's be real, it can be layout-your-whole-wallet pricey! 💸 But if you have a jar hidden in the back of your cupboard from that one time you decided to become a "healthy aesthetic matcha person" (we’ve all been there!), this is the perfect way to finally use it. Along with the matcha, all you need is shredded coconut and some dark chocolate. No flour, no complicated steps — just mash, mix, and bake. In less than twenty minutes, you have a batch of warm, chewy cookies that taste like a fancy coffee shop treat without the coffee shop price tag. 😉
▶️ Video Tutorial
❤️ Why You’ll Love These Matcha Coconut Cookies
🟢 Only 3 main ingredients: No flour, no eggs, and no long grocery list. Just ripe bananas, coconut, and a touch of matcha. It doesn't get simpler than this!
💸 Use up that leftover matcha: Finally, a delicious way to use that bag of matcha dusting away in your pantry without having to force yourself to drink another latte.
⏱️ Ready in under 20 minutes: You just mash, mix, scoop, and bake. It’s the perfect quick fix for when you want a sweet treat right now.
🍫 Naturally sweet & satisfying: The bananas provide all the sweetness you need, while the rich dark chocolate drizzle and a pinch of flaky salt make them feel incredibly fancy.
🧺 Ingredients You’ll Need
🍌 Bananas – 2 ripe bananas (about 240 g)
🥥 Shredded coconut – 2 cups (160 g)
🥄 Matcha powder – 1–1½ tsp. (3 g)
🍫 Vegan dark chocolate – 1.5 oz. (50 g)
🧂 Flaky sea salt – a pinch, for topping
📋 How to Make Matcha Coconut Cookies
1. Mix the dough. Add the bananas, shredded coconut, and matcha powder to a large bowl. Mash and mix everything well until a thick sticky mixture forms.
2. Shape the cookies. Scoop about 1½ tablespoons of the mixture and shape into cookies. Place them onto a parchment-lined baking sheet.
3. Bake and cool. Bake in a preheated oven at 350°F for 12–15 minutes, until the bottoms and edges are lightly golden. Let the cookies cool completely.
4. Decorate and serve. Melt the chocolate and drizzle it over the cookies. Sprinkle with flaky sea salt and let the chocolate set before serving.
👩🍳 Tips for the Best Matcha Coconut Cookies
🍌 Use very ripe bananas: The blacker and spottier your bananas are, the sweeter and softer your cookies will be. Plus, they are much easier to mash!
🍵 Sift the matcha: If your matcha powder looks a bit clumpy, sift it through a small strainer before adding it to the bowl. This ensures the vibrant green color spreads evenly without bitter pockets.
🥥 Press them tight: Since there is no flour or eggs to bind everything together, make sure to squeeze and press the mixture firmly when shaping the cookies so they hold their shape perfectly.
🍫 Don't skip the salt: That tiny pinch of flaky sea salt on top completely transforms the recipe. It balances the earthiness of the matcha and makes the dark chocolate taste even richer.
✨ Matcha may look like a fancy trend, but it’s packed with incredible health benefits. This vibrant green powder is famous for being loaded with powerful antioxidants, boosting your energy levels, and helping you stay focused without the coffee jitters. If you’re curious about its health benefits, there’s a helpful article you might enjoy reading.
🔀 Recipe Variations
🥜 Add a nutty twist: Stir in a tablespoon of peanut butter or almond butter to the banana mixture for an extra layer of rich flavor and a boost of healthy fats.
🍫 Mix in choc chips: Instead of just drizzling chocolate on top, fold a handful of mini vegan dark chocolate chips straight into the dough before baking.
🌾 Make them heartier: If you want a more filling breakfast cookie, replace half a cup of the shredded coconut with fine rolled oats.
🍦 Vanilla swap (kid-friendly!): If you ever run out of matcha, or want to make these cookies for your kids without the caffeine kick, replace the green tea powder with a splash of pure vanilla extract. They turn into classic banana coconut cookies that are perfect for school lunchboxes! 👧👦
🫙 Storage & Make-Ahead
🧊 Storage
On the counter: Store the completely cooled cookies in an airtight container for up to 2 days at room temperature.
In the fridge: To keep them fresh longer and prevent the chocolate from softening, place them in the refrigerator for up to 5 days.
⏳ Make-ahead tip
You can easily prep the cookie mixture a day in advance. Just mix the bananas, coconut, and matcha together, cover the bowl tightly, and keep it in the fridge overnight. The next day, simply scoop, shape, and bake according to the recipe instructions!
🍽️ What to Enjoy With Matcha Coconut Cookies
These chewy cookies are absolutely perfect paired with a warm cup of coffee or a glass of cold milk for that cozy, dip-and-bite afternoon treat — just lock your husband and your dog out of the kitchen, or you’ll end up with none left for yourself! ☕🐾 😉
💡 My Tip: When these cookies first come out of the oven, they will feel very soft and delicate—don't panic and think they are underbaked! Let them sit on the baking sheet for at least 10 minutes; as they cool, the coconut and banana will naturally firm up into the perfect chewy texture. And for the ultimate bakery-style finish, pop them in the fridge for 5 minutes after drizzling the chocolate so the shell snaps beautifully when you take a bite.
❓ Frequently Asked Questions
No, the bananas are essential for this recipe because they don't just add natural sweetness—they act as the main binder that holds the shredded coconut together since there is no flour or eggs.
Since we are baking these cookies, a good quality culinary-grade matcha works perfectly. Save your expensive ceremonial-grade matcha for drinking lattes!
This usually happens if the banana wasn't mashed well enough or if the mixture wasn't pressed tightly together when shaping. Make sure to squeeze the dough firmly in your hands to form solid disks before putting them on the baking sheet.
📝 Final Thoughts
These Matcha Coconut Cookies are proof that you don't need a messy kitchen or a long list of ingredients to make something truly special. They are fast, completely fuss-free, and such a fun way to bring a little vibrant color into your week. Whether you’re trying to rescue those overripe bananas on your counter or finally putting that lonely jar of matcha to good use, this simple recipe is guaranteed to make your afternoon tea or coffee break feel a whole lot cozier. Give them a try, and happy baking!
If you make these cookies, I’d really love to hear how they turned out for you! Did you stick to the classic recipe, try the kid-friendly vanilla swap, or add your own little chocolatey twist? Leave a comment below and tell me — I always enjoy reading your ideas and seeing how these simple treats find their way into your kitchens!
📄 Scroll down for the full recipe card with step-by-step instructions.
🍪 More Delicious Sweet Treats
If you loved making these cookies, you’ll definitely want to check out these other simple and delicious plant-based recipes next:
Best Vegan Oatmeal Cookies: The ultimate classic cookie that is crispy on the edges, chewy in the center, and packed with wholesome oats.
Strawberry Oatmeal Bars: Sweet, jammy, and naturally sweetened, these bars make the perfect grab-and-go breakfast or afternoon snack.
Homemade Nutella: Rich, velvety, and completely dairy-free, this chocolate hazelnut spread is dangerous to have in the house (you'll want to eat it with a spoon!).
Matcha Coconut Cookies
Video Tutorial
Ingredients
- 2 large ripe bananas
- 2 cups shredded coconut
- 1½ tbsp matcha powder
- ½ cup vegan chocolate
- 1 pinch Flaky sea salt, for sprinkling (optional)
Instructions
- Add the bananas, shredded coconut, and matcha powder to a large bowl. Mash and mix everything well until a thick sticky mixture forms.2 large ripe bananas, 2 cups shredded coconut, 1½ tbsp matcha powder
- Scoop about 1½ tablespoons of the mixture and shape into cookies. Place them onto a parchment-lined baking sheet.
- Bake in a preheated oven at 350°F for 12–15 minutes, until the bottoms and edges are lightly golden. Let the cookies cool completely.
- Melt the chocolate and drizzle it over the cookies. Sprinkle with flaky sea salt and let the chocolate set before serving.½ cup vegan chocolate, 1 pinch Flaky sea salt, for sprinkling (optional)
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