Place the entire package of cookies in a food processor and pulse until finely crushed.

Add the softened cream cheese to the food processor and pulse until a thick dough forms.

Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Chill in the refrigerator for at least 1 hour or freezer for 30 minutes.

While chilling, craft the bunny ears out of pink fondant or pipe them using pink candy melts on wax paper and let set.

Melt the white chocolate in the microwave in 30-second intervals, stirring in between until smooth. Add coconut oil if it needs thinning.

Using a fork, dip each chilled truffle into the white chocolate, tapping off the excess. Place back on the parchment paper.

Immediately attach the pink ears and sprinkle with coconut before the chocolate sets.

Once the coating is completely hardened, add the eyes using black decorating gel or mini chocolate chips.

Store in an airtight container in the refrigerator until ready to serve.