Set out egg and butter at room temperature.
In a medium sized bowl, whisk together flour, matcha powder, salt and baking soda. Set aside.
With the paddle attachment, beat room temperature butter along with the white and brown sugar on medium speed.
Once the mixture is fluffy and increased in volume, add vanilla extract and beat until incorporated.
On slow speed, add room temperature egg and beat until incorporated.
Add dry flour mix in 3 parts and mix on low speed until incorporated.
Add shredded coconut and continue beating until incorporated.
Add white chocolate chips in 3 parts and mix until incorporated. (Optional: Set aside some to be added manually on top of the formed batter before baking.)
Form the cookie batter into a small flat disk and wrap with plastic wrap. Place in fridge for a minimum of 1 hour, preferably 12-24 hours.
Preheat oven to 350F.
With a cookie scooper, drop round balls of batter onto cookie pan lined with parchment paper or silicone mats. If desired, add a few chocolate chips manually on top of the formed balls.
Bake for 9-12 minutes. Drop cookies are done when the edges start to look light-golden brown, in this case, it will become dark green. Pull them out of the oven.
Cookies will keep cooking on the hot pan as it cools. Transfer to a wire rack after 5 minutes.
Store at room temperature in an air tight container. Enjoy!