In a mixing bowl, combine the crushed Oreo cookies, softened cream cheese, chopped dried apples, and cinnamon. Mix until well combined and a dough forms.
Using your hands, roll the mixture into small balls, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
Freeze the balls for about 30 minutes, until firm.
While the balls are chilling, melt the white chocolate and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
Dip each chilled ball into the melted white chocolate, using a fork to remove excess chocolate. Place them back on the parchment-lined baking sheet.
If desired, sprinkle crushed pecans on top of the chocolate before it sets.
Refrigerate the truffles for at least 30 minutes to allow the chocolate to harden.