Cream the butter and sugar together until it's nice and fluffy. Then sift in the matcha and mix again.
Add the vanilla, applesauce, and salt. Mix again.
Sift in the matcha powder and mix again.
Sift in the flour and baking soda and carefully mix together until just combined.
Roll out the cookie dough on a piece of parchment paper, flour the sheet lightly if needed. Roll the dough until it's about 1/3 of a cm thick. Let the dough rest in the fridge for at least 3 hours or so until the dough has firmed up completely. I chilled the dough overnight.
Preheat oven to 175°C. Prepare baking sheets.
When the dough has chilled completely, use a cookie cutter to cut out the cookies. Save the leftovers and re-roll the dough and start the process over again. Keep using up all the dough to roll and make new cookies. Sprinkle the dough with a bit of flour if needed, or chill the dough again for a bit if needed.
Bake the cookies for approximately 9 minutes. They are done when the cookie edges are a tiny bit golden, but do not let them overbake and get too much colour. Then they will become dry.
Once the cookies have cooled, carefully melt the vegan white chocolate and drizzle over the cookies. Sprinkle the coconut and raspberries over the chocolate so they stick to the cookies.
When the chocolate has set, enjoy the cookies!
