Preheat conventional oven to 350°F. Line baking tray with non-stick baking paper.
Beat egg white in bowl with electric mixer until frothy and starting to thicken. Add salt and beat until soft peaks form. Gradually beat in sugar until thick and glossy. Gently fold in remaining ingredients.
Spread mixture over prepared tray, keeping small clusters of mixture together. Bake 10 to 15 minutes, gently stirring every 5 minutes, until coconut starts to color and become fragrant. (Be careful not to break up clusters while stirring and watch carefully towards end of cooking time, as coconut can burn quickly.) Remove from oven and cool on tray.
Place generous dollop of yogurt into each serving bowl and top with ⅓ cup coconut, sesame and matcha clusters. Sprinkle with edible flowers and serve.