Pulse the entire package of Oreos (cookies and filling together) in a food processor until you have fine crumbs, about 30 seconds. You should have about 3 cups of crumbs. No food processor? Place cookies in a zip-top bag and crush with a rolling pin until finely ground.

Add the softened cream cheese to the crumbs and pulse until the mixture comes together into a thick, uniform dough, about 15 seconds. It should look like dark, sticky cookie dough and hold together when squeezed.

Scoop and roll into 1-inch balls, using about 1 tablespoon of dough each. Place on a parchment-lined baking sheet. You should get 22 to 24 balls. Chill in the refrigerator for at least 30 minutes until firm - this is crucial so they hold their shape when dipped.

In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each, until smooth and pourable, about 90 seconds total. Stir in coconut oil if using for a thinner, glossier coating.

Drop a chilled ball into the melted chocolate. Use a fork to roll it around until fully coated, then lift it out, letting excess chocolate drip back into the bowl. Gently scrape the bottom of the fork against the bowl edge to remove drips, then return to the parchment-lined sheet.

Refrigerate until the chocolate is completely set, about 15 minutes. Store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months. Serve chilled or at cool room temperature.