In a large mixing bowl, measure and combine the Rolled Oats and the Vanilla Protein Powder. Use a whisk or a spoon to thoroughly mix these two dry ingredients together to ensure the protein powder is evenly distributed.

To the dry ingredients, add the full cup of Creamy Peanut Butter, the measured Liquid Sweetener (Honey or Maple Syrup), and the Vanilla Extract.

Using a sturdy spoon, spatula, or a stand mixer fitted with a paddle attachment, mix all ingredients until a uniform, thick dough forms. Continue mixing until no streaks of peanut butter or dry powder remain. Scrape down the sides of the bowl as needed.

If the mixture appears too thick and sticky, add the 1/4 cup of Shredded Coconut (the amount designated for the base). If, after adding the coconut, the mixture still feels crumbly or is difficult to stick together, add the milk, one tablespoon at a time, until the dough reaches a pliable consistency that can be easily rolled without falling apart.

Cover the mixing bowl tightly with plastic wrap or transfer the dough to a sealable container. Place the dough into the refrigerator and allow it to chill for a minimum of 30 minutes. Chilling the mixture makes the dough firmer and significantly easier to roll.

While the dough is chilling, pour the additional 1/2 cup of Shredded Coconut (for coating) onto a shallow plate or baking sheet. Line a separate baking sheet with parchment paper.

Remove the chilled dough from the refrigerator. Use a small cookie scoop (about 1-inch) or a measuring tablespoon to measure out equal portions of the dough. Roll each portion between the palms of your hands to form smooth, round balls.

Immediately roll each protein ball gently through the plate of extra shredded coconut until the exterior is fully coated. Place the finished coated balls onto the parchment-lined baking sheet.

For best results, place the finished balls back into the refrigerator for an additional 10 to 15 minutes to allow them to fully set before serving.