Prepare a baking sheet by lining with parchment paper.
Separate the Oreos by twisting apart. Place them on the prepared pan (you may need more than one pan depending on how many you are making).
Place candy melts in a microwave-safe bowl and cook on high for 3 minutes, pausing every minute to stir. Once the chocolate is smooth, add the coconut oil and stir until combined.
Dip your lollipop sticks into the melted chocolate and place them about halfway up the middle of the cream side of the Oreo. Replace the top of the Oreo, pushing down gently to press the stick into the filling. Allow cookies to sit for about 2 minutes or until dry.
Pour the remaining chocolate into a tall glass that’s wide enough to fit the cookie.
Dip each Oreo into the chocolate, tapping a couple times on the edge of the cup so the excess chocolate will drip off.
Place the chocolate coated Oreo back on the baking sheet and immediately add sprinkles to the left diagonal portion of the cookie.
Repeat with remaining cookies.
Place the remaining chocolate in your frosting bag and use scissors to cut off a very small tip from the bag.
Make diagonal strips on the lower right portion of the Oreo, in line with the sprinkles (do not cover the sprinkles).
Allow the Oreos to sit for about 15 minutes or until hardened.