Grind the cookies and cream cheese in a food processor until a ball forms. Scoop 1 tablespoon sized scoops of the mixture and roll into balls. Place on a wax paper lined cookie sheet and chill for 30 minutes.

When ready to dip, melt your candy according to package directions. (Use these helpful tips for dipping.) Dip each truffle, tapping off the excess and place back on your wax paper lined cookie sheet. Top with sprinkles or toasted coconut for topping. Chill until set.