In a stand mixer or with a hand mixer, beat Oreos and cream cheese together for 2 minutes. Add in the Mounds candy bars and coconut. Beat until smooth. The type of Oreo cookies used (double stuff or brand type) can affect how thick the batter is. If it seems like the batter is too sticky, add some powdered sugar, a tablespoon at a time, until it thickens a bit. Be careful how much you add, however, since it will harden as it sits in the fridge.
Refrigerate the truffle mixture for an hour so that it is easier to roll into balls.
After refrigerating, take an almond and roll a scoop of Oreo mixture around it to form a 1 inch ball. Continue this until all of the Oreo mixture is used up. Place them on a baking sheet covered in wax paper and put them in the freezer to harden. This will make them easier to dip in chocolate!
Melt the chocolate, either in double broiler or in the microwave. Dip the frozen truffle balls in the chocolate, covering completely. While the chocolate is still wet, garnish with some extra coconut flakes, if desired.
Allow the chocolate on the truffles to harden completely.
Store in an airtight container.
Instead of semi-sweet baking chocolate squares, you can use chocolate chips, Hershey bars, Candiquik coating, or Almond Bark. If you end up with extra melted chocolate, you can put it in a baggie and freeze it for another time.The calories shown are based on the recipe making 36 truffles, with 1 serving being 1 truffle. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.