Crush cookies in food processor. Pour into a bowl. Add cream cheese and stir until combined. Shape into 1" balls and place on parchment lined cookie sheet (with edges, so they don't slide off). Freeze for 10 minutes.

Place candy melts in a microwave safe bowl. Heat according to package instructions until melted. Stir in coconut oil. Start with 3 tablespoons. If you think it needs to be a little bit thinner, add more. The coconut oil is the key to this recipe. It makes the white candy melts so much smoother and easier to dip the cookie balls in.

Draw a black dot on the middle of each M&M.

Dip balls and place on parchment lined cookie sheet. Place M&M eyes on top. Let the candy melts set for about 10 minutes, then add the red lines with the red frosting. Refrigerate for about an hour. Store in the refrigerator for up to 3 days.