1. Line a baking sheet with parchment paper and set aside.

2. Place the Golden Oreo cookies in a food processor and pulse into fine crumbs, or crush them in a zip-top bag with a rolling pin until no large pieces remain. Transfer the crumbs to a large mixing bowl.

3. Add the softened cream cheese, 2 teaspoons orange zest, orange extract, vanilla extract, and a pinch of fine sea salt to the bowl with the cookie crumbs.

4. Use a spatula or hand mixer on low speed to blend until the mixture is thick, smooth, and evenly moistened and holds together when pressed.

5. Scoop the mixture into 1 to 1 1/4 tablespoon portions using a small cookie scoop or spoon, then roll each portion between your palms to form smooth balls. Place the balls on the prepared baking sheet.

6. Cover the tray loosely with plastic wrap and refrigerate the truffle centers for at least 1 hour, or until very firm. For faster firming, chill for 45 minutes and then freeze for an additional 10 to 15 minutes.

7. Place 14 ounces of the chopped white chocolate or almond bark in a microwave-safe bowl and add the refined coconut oil or vegetable shortening. Reserve the remaining 2 ounces of white chocolate for the drizzle.

8. Microwave the chocolate and oil in 20 to 30 second bursts, stirring well between each, until completely melted and smooth. Do not overheat.

9. Working with a few chilled truffle centers at a time, drop one ball into the melted white chocolate and roll it around with a fork to coat. Lift it out, gently tap the fork on the side of the bowl to remove excess chocolate, then slide the coated truffle back onto the parchment-lined tray.

10. Repeat with the remaining truffle centers, reheating the chocolate briefly as needed to keep it smooth and pourable.

11. In a separate small bowl, melt the remaining 2 ounces of white chocolate in short bursts in the microwave until smooth, then stir in 2 to 3 drops of orange gel food coloring to reach your desired shade.

12. Drizzle the orange-tinted chocolate over the coated truffles using a spoon or a small piping bag.

13. Immediately sprinkle the tops with the remaining 1 teaspoon of orange zest while the drizzle is still soft so it adheres.

14. Let the truffles sit at cool room temperature or in the refrigerator until the chocolate coating and drizzle are completely set and firm to the touch.

15. Transfer the finished truffles to an airtight container, layering them with parchment paper, and refrigerate until ready to serve.