1.

Add Thin Mint cookies to food processor and pulse until finely ground, about 15 pulses. Remove 1 tablespoon and set aside for garnishing truffles.

2.

Break up cream cheese and evenly distribute over cookie crumbs in food processor. Process until a mostly-homogenous mixture forms, about 30 seconds, scraping down food processor bowl as necessary. Remove blade from food processor bowl and mix by hand to smooth out any unmixed cream cheese.

3.

Scoop mixture into tablespoon-sized portions and transfer to a parchment-lined sheet tray. Roll each portion into uniform ball. Cover and refrigerate until cold, at least 30 minutes.

4.

Before removing truffles from refrigerator, add chocolate and coconut oil to microwave-safe bowl. Microwave, stirring every 30 seconds, until fully melted, 1 ½ to 2 minutes. Let cool slightly, about 5 minutes, before proceeding.

5.

Remove truffles from refrigerator and, using 2 forks, dip and turn truffles in chocolate until fully coated. Transfer back to sheet tray and top with a sprinkle of reserved cookie crumbs. Repeat with remaining truffles. Cover and refrigerate at least 1 ½ hours, until chocolate coating is firm to the touch. (Thin Mint truffles can be stored in an airtight container in the refrigerator for up to 2 weeks.)