Place a non-stick skillet over medium-low heat and add the large coconut flakes. Stir continuously for 3 to 5 minutes until they turn a deep, even golden-brown. Remove from heat immediately.

In a large mixing bowl, whisk together the vanilla protein powder and the fine white coconut shreds until evenly dispersed.

In a microwave-safe bowl, melt the cashew butter, maple syrup, and refined coconut oil in 15-second bursts until smooth. Stir in the vanilla extract and sea salt.

Pour the wet mixture into the dry ingredients. Fold together with a spatula, then knead gently with your hands until a soft, dense, pale cream-colored dough forms.

Line an 8x8-inch baking dish with parchment paper. Press the dough firmly and evenly into the pan. Sprinkle the toasted coconut flakes on top and press them firmly into the sticky base. Chill in the refrigerator for at least 60 minutes before slicing into bars.