Pulse flour, matcha, and salt in food processor. Add butter, sugar, and coconut extract into food processor until well combined. It will resemble a paste or playdough.

Chill in the fridge for 30 minutes.

Preheat oven to 375 degrees. Line a baking sheet with parchment.

Scoop out tablespoon sizes of the cookie dough and roll into a ball. Set on line baking sheet. Flatten slightly with the back of palm. Make a thumbprint indentation using your finger or a 1/2 teaspoon size measuring spoon.

Bake cookies for 7-9 minutes or until done and just barely beginning to brown on the bottom. 8 minutes seemed to be just right for me.

Remove from the oven and immediately re-form thumbprint before the cookies cool.

Allow to cook on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Chill remaining dough in between baking. I found that chilled dough held up better in the oven.

Open the can of coconut milk upside down and pour out the coconut water (save it for shakes or for thinning out the filling as needed).

Place coconut cream and white chocolate in a saucepan over medium low heat until chocolate has melted and ingredients are smooth and creamy. Remove from heat and allow to cool to room temperature. Using a hand mixer, blend in the powdered sugar and coconut extract. Thin out with coconut water or thicken with more powdered sugar as needed.

Spoon filling into a pastry bag fitted with a tip or spoon into a sandwich size ziploc bag with the tip snipped off. Pipe into cooled thumbprints.

Place cookies in the fridge to allow the filling to set up completely for about 30 minutes to 1 hour. Store in an airtight container for 3-5 days.