Place 8 Taffy Cookies (Mother’s brand) and 2 ounces cream cheese in a food processor; process until the mixture comes together into a soft ball. (If you don’t have a food processor, crush the cookies in a bowl and mix thoroughly with the cream cheese until uniform.)

Using a 1‑tablespoon scoop or spoon, portion the mixture and roll each portion into a smooth ball between your palms. Place the balls on a wax-paper-lined baking sheet.

Chill the baking sheet in the refrigerator for 30 minutes, until the balls are firm.

Prepare 6-8 ounces CandiQuik (vanilla or chocolate) or baking chocolate for dipping. For CandiQuik/candy melts: put in a microwave-safe bowl and heat in 30-second intervals, stirring between each, until fully melted and smooth. For baking chocolate: melt in a heatproof bowl set over simmering water, stirring until smooth. Do not add liquids.

Remove the chilled truffle centers from the refrigerator. Dip each ball into the melted coating using a fork or dipping tool, tapping the fork on the bowl edge to remove excess coating.

Return each coated truffle to the wax-paper-lined baking sheet and immediately top with sprinkles or toasted coconut.

Repeat dipping and topping until all truffles are coated.

Chill the coated truffles in the refrigerator until the coating is set, about 10–30 minutes, then serve.