Place the raw cashews into the food processor and pulse until they reach a fine, flour-like consistency.
Add 1.5 cups of the desiccated coconut, the maple syrup, melted coconut oil, vanilla extract, salt, and the matcha powder to the processor.
Process the mixture on high for 60 to 90 seconds until the ingredients clump together into a thick, uniform dough.
Scrape down the sides of the bowl with a spatula to ensure all the green tea powder is fully incorporated.
Scoop about one tablespoon of the mixture at a time and roll it between your palms to form a firm ball.
Pour the remaining 1/2 cup of desiccated coconut onto a small plate.
Roll each formed ball in the loose coconut flakes until the exterior is evenly coated.
Place the finished treats on a tray or in an airtight container and refrigerate for at least 30 minutes to allow them to set and firm up before serving.