Line a baking sheet with parchment paper and set aside.

Place the Oreo cookies in a food processor and pulse into fine crumbs, or seal them in a zip-top bag and crush with a rolling pin until no large pieces remain.

Transfer the Oreo crumbs to a mixing bowl and add the softened cream cheese.

Mix with a spatula, hand mixer, or clean hands until the mixture is smooth and uniform with no visible streaks of cream cheese.

Scoop about 1 tablespoon of the mixture at a time and roll into 1-inch balls using your hands.

Arrange the Oreo balls on the prepared parchment-lined baking sheet in a single layer.

Refrigerate the tray of Oreo balls for 15 minutes to firm up.

Place the chocolate and coconut oil in a microwave-safe bowl.

Microwave the chocolate mixture at 50% power in 30-second intervals, stirring after each interval, until completely melted and smooth.

Working one at a time, dip each chilled Oreo ball into the melted chocolate, using a fork to lift it out and let excess chocolate drip back into the bowl.

Place the coated Oreo balls back onto the parchment-lined baking sheet.

Repeat with all remaining Oreo balls, reheating the chocolate briefly at 50% power if it begins to thicken.

Let the chocolate-covered Oreo balls sit at room temperature or in the refrigerator until the chocolate is fully set, about 30 minutes.

Once set, transfer the Oreo balls to an airtight container and store in the refrigerator until ready to serve.