Begin by laying a sheet of wax paper on a cookie sheet.
In a small saucepan over medium heat add your butter and peanut butter. Stir often with a spoon or spatula until both butters have melted and you have a smooth and creamy mixture.
Remove the pan from heat and add the cocoa, protein powder, and sweetener. Mix until well combined.
Add the vanilla, chopped pecans, and coconut. Stir again until evenly incorporated.
Using a large spoon or a cookie scoop, drop heaping spoonfuls of the mixture onto the wax paper.
Place the tray of cookies in the refrigerator and let them chill for about an hour or until set. Once they have set you can serve your cookies or store in an airtight container in the refrigerator for up to two weeks.