Place the croissant in a sheet pan with a parchment paper, leaving enough space in between for it to grow while cooking, and let it thaw for 30 minutes at room temperature.
Preheat the oven to 355 degrees Fahrenheit.
When the oven is hot, bake the croissants for 20 minutes.
Place the white chocolate (and coconut oil if using) in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring each time, until smooth and fully melted.
Sift 1/4 tsp matcha powder into the melted white chocolate to avoid lumps.
Stir until fully combined and light green.
Hold the croissant by one end and dip the top half into the matcha-white-chocolate mixture. Let excess drip off.
With a Fine mesh strainer, lightly dust the top of the croissant
Serve with a hot cup of chai black tea.
