Line a rimmed baking sheet with parchment paper. This will prevent the truffles from sticking and make cleanup easier.
Place Golden Oreos in a food processor and mix until they turn into fine crumbs. If you don’t have a food processor, you can place them in a gallon-size zip-top bag and crush them with a rolling pin.
Add the strawberry cream cheese to the crushed cookies. Using a silicone spatula, mix until a dough forms. Avoid using the food processor for this step, as it can make the mixture too liquidy.
Dice the strawberries into small pieces, then dry them with a paper towel. Gently fold the strawberry pieces into the cream cheese mixture using the spatula.
Using about one tablespoon of the mixture per truffle, roll the dough into balls. I recommend using a small cookie scoop for uniformity. Place each truffle on the lined baking sheet, ensuring they do not touch.
Freeze the truffles for at least 15 minutes to firm them up. This will make the coating process easier.
In a heatproof bowl, combine white chocolate chips and coconut oil. Microwave in 30-second increments, stirring in between until smooth and melted. Be careful not to overheat!
Remove the truffles from the freezer. Dip each ball into the melted chocolate, coating evenly. Use a fork to allow excess chocolate to drip off, then place them back on the parchment paper.
For the pink drizzle, melt the pink candy melts in the same manner as the white chocolate. Once melted, drizzle over each truffle using a fork or piping bag.
If desired, immediately sprinkle with sprinkles before the chocolate hardens. Finally, place the pan back in the freezer for another 15 minutes to let the chocolate fully set.
