Crush the Golden Oreos into fine crumbs using a food processor or a zip-top bag and a rolling pin.

In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

Gradually beat in the powdered sugar, then the vanilla and salt, until fully combined.

Stir in the crushed cookie crumbs until a thick, uniform dough forms.

Cover and chill the dough in the refrigerator for at least 1 hour, until firm.

Use a tablespoon-sized cookie scoop to portion the dough, then roll into smooth balls. Place on a parchment-lined tray and chill for another 15-30 minutes.

Melt the green candy melts with the coconut oil in the microwave in 30-second intervals, stirring until smooth.

Dip each chilled truffle into the melted coating, let excess drip off, and place on parchment paper.

Immediately place a red heart sprinkle on top of each truffle before the coating sets.

Allow truffles to set completely at room temperature or in the fridge. Store in an airtight container in the refrigerator.