1. Toast the shredded coconut in a dry skillet over medium-high heat until golden and fragrant; set aside to cool.
2. Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin, including the filling.
3. Mix the cookie crumbs, softened cream cheese, well-drained crushed pineapple, and coconut rum until evenly combined, either by pulsing in the food processor or stirring in a bowl.
4. Using a cookie scoop or spoon, form the mixture into small balls (about 1½ tablespoons each) and place them on a parchment-lined baking sheet.
5. Freeze the truffle balls for 30–45 minutes until firm.
6. Roll each ball by hand to smooth the surface. If needed, return to the freezer for 5–10 minutes before coating.
7. Melt the white chocolate chips and coconut oil together in 30-second intervals in the microwave, stirring until smooth.
8. Dip each frozen truffle ball fully into the melted white chocolate, tap off excess coating, and place back on the baking sheet.
9. Immediately sprinkle toasted shredded coconut on top of each coated truffle.
10. Refrigerate for at least 15 minutes or until the chocolate sets. Keep refrigerated until serving for best texture.