Matcha-Coconut Tea Cookies
Andrea Potischman | Mar 26, 2024
Most who read my blog already know I’m a cookie fanatic. These matcha-coconut tea cookies are my latest and when I say make, eat, and repeat, I’m not kidding around. These soft, pillowy matcha cookies are truly unforgettable.
Matcha
Matcha has been a traditional drink in Japan for over 800 years and used in tea ceremonies for centuries. But matcha’s popularity has in recent years exploded throughout the Western world, particularly in the United States. Matcha, in its most basic form, is a finely ground powder made from shade-grown green tea leaves. This traditional Japanese tea has gained popularity in recent years mainly due to its unique flavor and numerous health benefits. But not all matches are the same, in-fact there are different grades of matcha, including; ceremonial grade, premium grade, and culinary grade.
- Ceremonial grade matcha is the highest quality and is typically used in traditional Japanese tea ceremonies.
- Premium-grade matcha is also high quality, but it’s usually used for drinking or in recipes that require a strong matcha flavor.
- Culinary-grade matcha, on the other hand, is more affordable and is often used in cooking and baking.
Health Benefits of Matcha
Matcha is believed to have several health benefits due to its high concentration of antioxidants, vitamins, and minerals. Some of these benefits include improved cognitive function, increased energy, and enhanced metabolism. Matcha has also been shown to reduce inflammation, lower cholesterol levels, and support overall immune function.
Many health-conscious consumers have embraced matcha as a healthier alternative to coffee or other sugary beverages. Additionally, social media platforms, like Instagram, have helped to spread the trend. Matcha’s vibrant green color and unique preparation have made it a visually appealing drink, and many influencers and bloggers have shared photos and recipes featuring matcha.
The popularity of Japanese culture and cuisine has also played a role in matcha’s rise in popularity. As Japanese restaurants and food trends have become more mainstream, matcha has become more widely available in cafes and grocery stores.
But despite the numerous health benefits and booming popularity, not everyone is a matcha drinker and I can respect that. But I got you covered. One delicious way to incorporate matcha into your diet is by making these irresistible (and effortless) matcha-coconut tea cookies. This recipe combines the unique flavor of matcha with the sweetness of coconut to create a delicious and dare I say, nutritious treat.
A Cookie Is An Incredible Thing
Back briefly to my obsession with cookies. With the very first bite of a cookie, you’re hit with sweetness, followed by the satisfaction of a perfect texture – whether it’s crisp and crunchy, soft and chewy, cakey or tender. Cookies evoke joy and the aroma of the cookie fills your senses, and the experience becomes a sensory delight. The joy of eating a great cookie lies in its ability to bring comfort, nostalgia, and pleasure. A cookie is a simple treat that can brighten up anyone’s day and leave a lasting impression.
Matcha-Coconut Tea Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons matcha powder (culinary-grade), sifted
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 egg
- 1/2 cup sweetened shredded coconut, finely chopped
- 1/4 cup confectioners' sugar, for dusting
Directions:
- Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- In a large mixing bowl, whisk the flour, matcha powder, baking soda, baking powder, and salt and set aside.
- In the bowl of a kitchen mixer, such as a KitchenAid, fitted with a paddle attachment, add the butter and sugar and beat on high until smooth and fluffy, about 1 to 2 minutes. Add the vanilla and egg and mix until combined. Use a spatula and scrape down the sides as needed.
- With the mixer on low, slowly add in the dry ingredients and mix until just combined. Do not over-mix.
- Use a small ice cream scooper, or tablespoon to scoop the dough into 24 dough balls. Place the dough balls on the prepared pans. Leave 1 1/2-2 inches between each cookie to allow for spread.
- Place in the oven and bake, rotating once, for 10-12 minutes. The cookies should be soft in the middle with slightly golden edges. Let the cookies rest for 5 minutes on the baking sheet then transfer to a cooling rack. Dust with confectioners' sugar before serving
