Line a rimmed baking sheet with parchment paper: Make enough space in the refrigerator or freezer for the baking sheet to sit level.

Place all 36 sandwich cookies, including their cream filling, in a food processor. Process until they form fine, even crumbs with no large cookie pieces remaining.

Add the softened cream cheese to the food processor. Pulse until the crumbs and cream cheese combine into a thick, uniform mixture. It should resemble soft cookie dough and hold together when pressed. If pale cream cheese streaks remain, scrape the bowl and process again briefly.

Transfer the mixture to a bowl and refrigerate it for 20 minutes. This brief chilling period reduces stickiness and makes the balls easier to shape.

Scoop level tablespoons of the mixture and roll them between clean palms into 1-inch balls. Arrange them on the prepared baking sheet, leaving a little space between each one. You should have 24 balls of approximately equal size.

Place the green candy melts in a dry microwave-safe bowl. Microwave at 50% power in 30-second intervals, stirring thoroughly after each interval, until smooth. If the coating falls from the spoon in thick clumps rather than a smooth ribbon, stir in the refined coconut oil, if using.

Place one chilled ball into the melted coating: Turn it with a fork until completely covered, then lift it out and gently tap the fork against the side of the bowl to remove excess coating. Slide the coated ball back onto the parchment paper.

Immediately press one red heart sprinkle onto the top or front of the wet coating. Repeat with the remaining Oreo balls, reheating the candy melts briefly if the coating begins to thicken.

Leave the dipped Oreo balls at cool room temperature for about 15 minutes, or refrigerate them for 10 minutes, until the coating feels firm and dry.

Transfer the finished Oreo balls to a serving plate or an airtight container. Keep them refrigerated until shortly before serving because the centers contain cream cheese.