Line a small baking sheet with parchment paper. In a large food processor, process cookies until sandy. Alternatively, place cookies in a large resealable plastic bag and use a wooden spoon to crush cookies into crumbs. You should have about 2 1/2 cups of crushed cookies.

In a large bowl, combine crushed cookies, cream cheese, vanilla, and salt. Using a small cookie scoop, form cookie mixture into small balls and place on the cooking sheet.

Repeat until all mixture is used and place baking sheet in freezer for 10 minutes.

Meanwhile, mix coconut oil with white chocolate chips. Microwave on low in 30 second intervals, stirring in between, until white chocolate is completely melted.

When the balls are chilled, dip them in the chocolate and place back on cooking sheet, stopping to top with sprinkles every few truffles. When all truffles are dipped and decorated, return to freezer for 10 more minutes to set or until ready to serve.