To make the chocolate:
In a small saucepan on medium heat, add the coconut oil and allow it to melt.
Slowly whisk the raw honey into the melted coconut oil.
When both items are evenly melted and a consistency has reached, remove from heat and scoop in the cacao powder and mix until smooth.
Set aside the raw chocolate until the macaroons are prepared. You can place it in the fridge for a few minutes to cool, just be sure to check on it so it does not harden.
To make the macaroons:
In a food processor or blender, add the unsweetened shredded coconut flakes, raw honey, coconut oil, and vanilla extract. Pulse until the ingredients are well combined.
Sprinkle in the matcha green tea powder and process until the mixture is evenly a beautiful green colour.
Using a tablespoon, scoop out the mixture and form a small ball from the dough with your hands. Place on a tray with parchment paper.
Drizzle the raw chocolate prepared earlier over top of each macaroon. If you notice the chocolate is too runny, allow it to set in the fridge a little longer prior to.
Place in the refrigerator until the chocolate hardens. Feel free to also store them in an airtight container in the fridge afterwards as well.