Prep: 20 minutes; Freeze: 10 minutes.
Place toasted coconut on a plate. Arrange 4 cookies top sides down on a work surface, and, using a 1-ounce ice cream scoop, top each cookie with 1 scoop sorbet. Top sorbet with remaining cookies, and press down gently until sorbet covers cookie. Roll sides with toasted coconut, pressing gently to adhere.
Place cookies on a baking sheet, and freeze about 10 minutes or until firm; serve.