Add the sweetened coconut flakes to a dry pan over medium-high heat. Keep an eye on them as you proceed with the remaining steps. (If you'd like to roll the protein balls in more toasted coconut, add an extra 1/4 C to the pan.)

Add the cookies and protein powder to a food processor or blender and pulse until you have a fine texture. 

Add the coconut oil and milk to the food processor and continue mixing until smooth. (If you're using a different protein powder, add the milk slowly as needed. You may also need more depending on the protein powder.)

Once the coconut is toasted, add it to the cookie butter and stir together until they're fully incorporated. 

Place in the freezer for 5 minutes before forming the protein balls. 

Divide the cookie butter mixture into 10 pieces and roll them between your palms to smooth. (Spraying your hands with a tiny bit of nonstick cooking spray helps prevent sticking as you work.)

If you prepared extra toasted coconut, roll the protein balls in the toasted coconut. Refrigerate leftovers.