Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper to prevent sticking and ensure even baking.
In a mixing bowl, combine almond flour, coconut flour, protein powder, and baking powder, stirring thoroughly to evenly distribute all dry ingredients.
Add eggs, sweetener, and vanilla extract to the bowl, mixing until a smooth and slightly thick dough forms without dry pockets.
Gently fold in the sugar-free chocolate chips and shredded coconut, ensuring they are evenly spread throughout the dough.
Scoop small portions of dough onto the prepared baking tray, spacing them evenly apart, and flatten each slightly with your hand or spoon.
Place the tray in the oven and bake for 10–12 minutes, watching closely until the edges turn lightly golden.
Remove from the oven and allow the cookies to cool completely on the tray, as they will firm up and develop their final texture during this time.
Serve once cooled and enjoy a soft, chewy, high-protein keto-friendly dessert.