Combine all of the fat bomb ingredients with an electric mixer until light and fluffy.

Refrigerate for about an hour until the mixture hardens slightly.

Combine the shredded coconut and matcha powder.

Using a small ice cream scoop, scoop the fat bomb mixture into 32 balls.

Roll the balls quickly in your hands and place in the coating. Roll in the coating until evenly covered.

Store in an airtight container in the refrigerator for up to 2 weeks.