1. Prepare the Crust:

1. Make the pistachio praline: In a saucepan, dissolve sugar in water over medium heat. Cook without stirring until amber in color. Remove from heat and stir in pistachios. Pour onto a parchment-lined baking sheet. Cool completely, then crush into fine pieces.
2. Prepare the matcha cream: Melt white chocolate chips in a double boiler. In a bowl, beat butter until creamy, then mix in melted white chocolate, heavy cream, matcha powder, and vanilla extract until smooth. Fold in half of the crushed pistachio praline. Chill for 30 minutes.
3. Shape the domes: Using a silicone dome mold (or a small bowl lined with plastic wrap), press the matcha cream mixture into each cavity to form a dome. Place the mold in the freezer for 2 hours until firm.
4. Make the chocolate coating: Melt semisweet chocolate chips with coconut oil over a double boiler until smooth. Allow to cool slightly but remain liquid.
5. Assemble: Remove frozen matcha domes from the mold. Using a fork, dip each dome into the melted chocolate, ensuring full coverage. Place on a parchment-lined tray. Immediately sprinkle the remaining crushed pistachio praline on top before the chocolate sets.
6. Set the domes in the refrigerator for 15 minutes until the chocolate hardens. Serve chilled.