Lemon Oreo Coconut Cookie Truffles

Instructions

1. (You can save a little bit of Oreo cookie crumble to use it on top of truffles, or you can use a different cookie, like vanilla wafers, for the crumble topping.)

2. Pulse the Oreo cookies in a blender or food processor until it's mostly crumbs. Add lemon zest and 1 cup coconut flakes to the blender. Pulse until all mixed and cookies are just crumbs.

3. Transfer Oreo crumb mixture into a mixing bowl and add cream cheese. Using a spatula, mix crumbs and cream cheese very well.

4. Add 1/2 cup coconut flakes and fold them in until combined.

5. Using a standard cookie scoop, scoop out the dough and roll it into balls. Place them on a large parchment paper covered cutting board.

6. Put them in the freezer for about 30 minutes.

7. Melt the white chocolate melts in the double boiler until completely melted. (If you don't use a double boiler, you can use a microwave. Remember to melt them on half power if using a microwave.)

8. Dip the frozen cookie dough balls into melted chocolate coating, roll them around using a fork, and shake off excess chocolate. Place them back onto the parchment paper to solidify.