Matcha & Coconut Tree Cookies

Learn how you can make delicious shredded Matcha and coconut tree cookies bursting with flavor and perfect for this holiday season.

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by Frauke Antholz
35 SERVINGS

Ingredients

  • 50 g (2 oz/1 cup) Desiccated (Dried Shredded) Coconut
  • 60 g (2 oz/ 1/2 cup) Icing (confectioner’s) sugar  
  • 150 g (5 oz/1-1/4 cups) Plain (all-purpose) flour + a little extra
  • 2 tsp Matcha powder
  • 125 g (4 oz) Cold butter, diced
  • 1 Egg Yolk
  • Grated zest and 1 tsp juice of 1 lime
  • Pinch of salt

For the icing (Frosting)

  • About 100 g (3-1/2 oz/generous 3/4 Cup) Icing (Confectioner’s) sugar
  • About 3 tsp milk

Directions

  • For the dough, very finely grind the desiccated coconut with the icing sugar in a coffee grinder or a food processor. Thoroughly mix the flour with the matcha powder and add to the coconut mixture. Add the remaining ingredients and quickly knead everything into a smooth dough. Wrap in cling film (plastic wrap) and leave in a cool place for at least 30 minutes.
  • Preheat the oven to 160ºC (320ºF/gas 2). Roll out the dough on a floured work surface to a thickness of about 5 mm (. in) and, using the tree-shaped cutter, press out the trees. Place on baking sheets lined with baking parchment and bake for about 15 minutes. To make sure they stay nice and green, the trees should hardly be browned. Take out of the oven and allow to cool.
  • For the icing, pour the icing sugar into a small bowl and stir with the milk until smooth, if necessary adding milk drop by drop until the desired consistency is achieved. Decorate the biscuits (cookies) with it sparingly and sprinkle with desiccated coconut. Leave until completely dry and store in a tin.
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Extra Equipment:

  • Tree-shaped cookie cutter

Tip: The Matcha powder can be replaced with barley grass powder.

More from Let it Snow:


Recipes excerpted with permission from Let it Snow by Agnes Prus, published by Hardie Grant Books October 2019, RRP $11.99 hardcover.

YOU BE SWEET

You know how those Southern dessert recipes go–a cup of sugar here, a stick of butter there, eight squares of bak­ing chocolate, or a pint of the season’s juiciest fruit. That recipe for blueberry cream pie–it’s been passed around the church for so long nobody can quite remember who made it first. Or how about the one for red velvet cheesecake you’ve been trying to coax out of your sister-in-law for years? She serves it every Christmas Eve, but so far her lips are sealed.

These are the types of food traditions that inspire You Be Sweet–a celebration of Southern dessert recipes and the people who cherish them. In this compilation of stories and sweet treats, Patsy Caldwell and Amy Lyles Wilson peek in on those occasions special enough to demand something decadent, and memorable enough to be repeated time and again. You’ll find the strawberry jam bars that always make an appearance at the neighborhood picnic. The German chocolate cake roll that pulls in the big bucks at the charity bake sale? That’s here too. The blackberry jelly recipe that has graced Mason jars all over the South for decades? It’s here, and it’s just about the best hostess gift you can offer up. Be sweet? You won’t be able to help it!

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