Matcha Coconut Cookies

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.

Course Dessert, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings cookies

Calories 139kcal

Author Julia Maz

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)

US Customary - Metric

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)

Video

Notes

🔀 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!

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