First Step: Toast the Coconut
Place ½ cup sweetened shredded coconut in a dry skillet over medium-high heat. Stir frequently for 3 to 4 minutes until golden brown and fragrant. Remove from heat and let cool.

Second Step: Process the Cookies
Using a food processor, pulse 33 Golden Oreo cookies into fine crumbs. If you don’t have a processor, put the cookies in a sealed plastic bag and crush with a rolling pin until finely crumbled.

Third Step: Combine Truffle Base
Add softened cream cheese, well-drained crushed pineapple (about ⅓ cup), and 2 tablespoons coconut rum (or substitute) to the cookie crumbs in the food processor. Pulse until smooth and fully combined, forming a moist, firm dough.

Fourth Step: Shape the Truffles
With a small cookie scoop or spoon, portion approximately 1½ tablespoons of the mixture onto a parchment-lined baking sheet. Freeze for 30 to 45 minutes until firm enough to handle.

Fifth Step: Form Balls
Roll each chilled truffle into a smooth ball by hand. If the mixture gets too soft, briefly refreeze to firm up before coating.

Sixth Step: Melt the White Chocolate
In a microwave-safe bowl, melt the 20 ounces of white chocolate wafers by heating for 1 minute, then at 30-second intervals, stirring well between each until fully melted and smooth. Add coconut oil if using chips to smooth the texture.

Seventh Step: Coat the Truffles
Using a fork, dip each truffle into the melted white chocolate, tapping off excess coating. Place the dipped truffle back on the parchment-lined sheet immediately. Quickly sprinkle with toasted coconut before the chocolate sets for garnish.

Final Step: Chill and Serve
Refrigerate the coated truffles for at least 5 minutes to set the white chocolate. Store finished truffles in an airtight container in the fridge for up to 5 days. Avoid freezing the finished product, as moisture may affect texture. Enjoy these luscious tropical treats as a perfect no-bake dessert.