Matcha Coconut Protein Balls

If you love matcha and you love coconut, you’re going to be obsessed with these Matcha Coconut Protein Balls. They’re soft, chewy, and slightly sweet with that cozy green tea flavor. No baking, no fancy tools—just stir, roll, and snack. They make the perfect little energy boost whether you’re on the go or just need a quick treat.

💛 Why I Love This Recipe

matcha coconut protein balls arranged on a white plate, with a dusting of shredded coconut

I first made these on a whim with leftover matcha and now they’re part of my weekly meal prep. They’re not too sweet, have great texture, and actually fill you up!

No bake and ready in minutes
Naturally gluten-free and dairy-free
Made with real matcha (not fake green coloring!)
Perfect snack for matcha lovers
Freezer-friendly and meal prep friendly

🍵 Makes: 12–14 balls

⏱️ Ready in: 10 minutes + 10 to chill

🛒 What You’ll Need

1 cup almond flour
½ cup vanilla protein powder
2 teaspoons matcha powder
¼ cup shredded coconut (plus more for rolling)
2 tablespoons maple syrup or honey
2 tablespoons almond butter
1 teaspoon vanilla extract
1–2 tablespoons milk (any kind), as needed

ingredients for matcha coconut protein balls: almond flour in a clear glass jar, vanilla protein powder on a small clear plate, matcha powder in a tiny clear dish, shredded coconut on a small clear plate, maple syrup on a second small clear plate, almond butter on a shallow clear dish, vanilla extract on a small clear plate, and milk in a small clear glass jar.

👩‍🍳 How to Make Matcha Coconut Protein Balls

Step 1: Mix the Dry Ingredients

In a bowl, stir together almond flour, protein powder, matcha powder, and shredded coconut.

almond flour, protein powder, matcha, and shredded coconut being mixed in a white bowl, matcha giving the mix a light green tint

Step 2: Add the Wet Ingredients

Stir in maple syrup, almond butter, and vanilla extract. Mix well until it forms a soft dough.

maple syrup, almond butter, and vanilla being stirred into the dry green mixture, forming a thick, sticky dough

Step 3: Adjust the Texture

Add 1–2 tablespoons of milk if the dough feels too dry to roll.

spoon drizzling milk into the green dough mixture, softening it to a perfect rolling consistency

Step 4: Roll Into Balls

Scoop and roll into 1-inch balls. Roll in extra shredded coconut if you like.

hands rolling the green dough into small balls, with some already coated in coconut on a plate nearby

Step 5: Chill Before Serving

Place balls on a plate and chill in the fridge for 10 minutes to firm up.

neatly rolled matcha coconut protein balls resting on a plate, a light dusting of coconut over each one, ready to chill

🍽️ What to Serve With

Iced matcha latte
A hot green tea
Sliced fruit like mango or kiwi
A smoothie with spinach and banana
Greek yogurt with a drizzle of honey

❓ FAQ

Can I use coconut flour instead of almond flour?
You can, but it’s much drier—start with less and add more liquid if needed.

Can I skip the protein powder?
Yes! Just replace it with extra almond flour and sweeten to taste.

Does it taste like strong matcha?
Nope—it’s mild and balanced. You can always add more if you want a bolder flavor.

How long do they last?
They keep in the fridge for up to a week or in the freezer for a month.

Can I use sweetened coconut?
Sure! Just reduce the added syrup a little so it doesn’t get too sweet.

✨ That’s It!

These Matcha Coconut Protein Balls are quick, creamy, and packed with flavor. Whether you’re a matcha superfan or just want a snack that feels a little fancy, this one totally delivers. 🍵🥥 Let me know if they make it to your weekly snack prep list—I bet they will!