Place the biscuits in a food processor and pulse, or put them in a sturdy plastic bag and smash with a rolling pin until crushed to fine crumbs. Scoop out a small amount of the crumbs for decorating if desired.
Mix the crumbs with the cream cheese and roll into truffle-sized balls. Chill until firm.
Melt the chocolate in a bowl set over a saucepan of simmering water. Don’t let the bowl touch the water. Stir the coconut oil into the melted chocolate to thin it slightly.
Use a fork to dip and coat each truffle in melted chocolate. Tap off any excess then immediately roll in the thread coconut or sprinkle with your desired topping.
Place on a tray covered with foil or non-stick baking paper and chill until required.
Store the truffles in an airtight container or package them in individual gift bags.