Line a large cookie sheet with parchment paper and set aside
Place the cookies in a food processor and pulse into fine crumbs. Reserve 1/4 cup of the crumbs for later use and pour the remaining crumbs into a mixing bowl
Add the softened cream cheese and coconut extract and caramel sauce to your mixing bowl and combine until all of the ingredients are well incorporated
Chill for 20 minutes for easier handling
Roll the chilled truffle mixture into 1 inch balls and place on the lined cookie sheet
Freeze for 30 minutes
Melt the dark chocolate candy wafers in a double boiler
Dip each truffle ball into the melted chocolate (I used bamboo skewers) and place it back on the lined cookie sheet
Immediately sprinkle the truffle ball with a teaspoon of reserved cookie crumbs
Store in an airtight container for up to 1 week
