Line a plate or small tray with parchment or a silicone mat. Set aside.

Add the Oreos to the bowl of a food processor. Process until the cookies resemble breadcrumbs.

Add the cream cheese and process until well combined.

Add 20 grams (1/4 cup) of the shredded coconut, and process until well combined.

Transfer mixture to a bowl. Place in the refrigerator to chill, at least 1 hour.

Meanwhile, spread the remaining 1/2 cup coconut on a small tray. Turn the oven to broil and toast the coconut, tossing periodically with a spatula, until nicely brown.

With a melon baller or small cookie scoop, portion the chilled Oreo filling into 15 portions.

Use your hands to roll each portion into a ball. Place balls on prepared tray and return to the refrigerator to chill for 30 minutes.

Once chilled, use your hands to roll the Oreo balls in the toasted coconut.

Chill until firm. Serve chilled.

Store leftover truffles in an airtight container in the refrigerator for up to one week.