I knew this recipe was a winner when Mei Mei (my dog, in case you haven’t seen my homepage or about section) politely sat on the ground with poise, stared up at the cookies sitting on the table, and continuously licked her lips.
I promise you that these cookies taste much better than they look. When I pulled these sparkling green cookies out of the oven, I thought that I should have used matcha in the dough instead of just covering the cookies in matcha sugar. But once I tasted one, I realized that making a coconut cookie dough coated in matcha sugar gave me exactly the ratio of coconut to matcha I wanted.
I love matcha, but I also love coconut. I believe that coconut receives too many supporting roles. This time, I wanted coconut to be the star and matcha to be the supporting role. Creating a cookie dough with coconut oil, coconut extract, and coconut flakes that is rolled in matcha sugar makes a cookie that is focused on the coconut, with just a hint of matcha.
These cookies are crispy and chewy, coconutty and matcha-y, and can be made in under an hour! They are inspired by the idea of a matcha-coconut snickerdoodle, using a combination of baking soda and cream of tartar in the base. You may have a bit of leftover matcha sugar, but don’t worry, I’ll definitely incorporate matcha sugar into one of my upcoming recipes.
tips for success
- Finely shredded coconut or coconut flakes – finely shredded coconut ensures that the cookie will be both crispy and chewy whereas using coconut flakes will make the cookie much chewier.
- Roll the cookie balls in your hands right before rolling them in the matcha sugar – the heat from your hands causes the matcha sugar to stick better.
matcha coconut crinkled cookies
makes 20 cookies
- 2 cups (240 grams) all-purpose flour
- 1 1/2 teaspoon cream of tartar
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/4 cup (50 grams) unrefined virgin coconut oil
- 1 cup (198 grams) granulated sugar
- 1 large egg
- 3/4 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 3/4 cup (63 grams) unsweetened finely shredded coconut
- 1 tablespoon matcha powder
- 1/4 cup granulated sugar, for rolling
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a small bowl, whisk the flour, cream of tartar, baking soda, and kosher salt together until well combined. Set aside.
- Using a stand mixer (or hand mixer) with the paddle attachment, beat the butter and coconut oil on medium speed until creamy, about 30 seconds. Add the sugar, and mix on medium-high speed until light and fluffy, about 3 minutes. Add the egg, coconut and vanilla extracts, and mix on low speed until well combined, about 45 seconds. Add the dry ingredients from step 2, and mix on low speed until nearly combined (there are still a few streaks of flour). Add the coconut, and mix on low speed until just combined.
- Mix 1/4 cup of sugar with the matcha powder. Set aside.
- Scoop the dough into 2-tablespoon portions. Using your hands, roll the portions into balls, and roll them in the matcha sugar. Place on the prepared baking sheets about 2 inches apart.
- Using the bottom of a glass cup, flatten the cookies until they are about 1/2 inch thick. Generously sprinkle on more of the matcha sugar (if you have leftover matcha sugar, save it for your next matcha baking project!).
- Bake for 12 minutes until cookie edges are set, switching and rotating the baking trays halfway through the baking time. Let cool on the baking sheets.
- Enjoy your fresh, warm cookies!