Line 2 large rimmed baking sheets with parchment paper and set aside.

To a small dry (no added oils) skillet, over medium-high heat, add the sweetened shredded coconut. Toast for 3-4 minutes, while stirring constantly to avoid burning the coconut, or until golden brown and fragrant. Remove the toasted coconut from the skillet and place into a small bowl to cool completely before adding as garnish.

To the bowl of a food processor, add the golden oreo cookies and pulse for 1 minute or until fine crumbs form.

Remove the lid to the food processor and add the softened cream cheese, drained crushed pineapple and coconut rum to the crushed golden oreo cookies. Return the lid and pulse again for 30 seconds - 1 minute or until the pina colada truffle mixture is smooth and all the ingredients are fully combined.

Using a small cookie scoop, scoop out 1 ½ tablespoons of the truffle mixture and place onto one of the prepared baking sheets. Repeat with the remaining truffle mixture until you have 28 scooped balls of pina colada truffles.

Place the scooped pina colada truffles into the freezer for 30-45 minutes or until the truffles have firmed up.

Once the truffles have firmed up, gently roll each truffle in the palm of your hand to create a smooth ball. If needed, you can place the smooth truffles back into the freezer for 5-10 minutes to firm back up before coating in the melted white chocolate.

In a microwave safe bowl, add the white chocolate melting wafers and heat for 1 minute, stir, then heat again in 30 second increments (being sure to stir between heating increments) until the white chocolate is fully melted. Stir to a smooth consistency. Be sure to follow the melting directions on the package for the brand of white chocolate melting wafers that you are using.

Using a fork, dip a single truffle into the melted white chocolate, being sure to completely cover the truffle with the white chocolate. Lift the truffle from the bowl and gently tap the fork on the side to remove excess white chocolate.

Place the coated truffle onto the second prepared baking sheet and garnish with a sprinkle of the toasted sweetened shredded coconut to the top of the truffle while the white chocolate is still wet. Repeat until all the pina colada truffles have been coated with the melted white chocolate and garnished with the toasted sweetened shredded coconut.

Place the pina colada truffles into the refrigerator for at least 5 minutes to allow the white chocolate coating to firm before plating and serving. Be sure to keep these truffles refrigerated until ready to serve for the best texture of the pina colada truffle filling.