Line a baking sheet with parchment paper, wax paper or a silicone baking sheet. Set aside.
Melt the chocolate: Use the double-boiler method or do the following. Add chocolate and coconut oil to a microwave-safe bowl. Heat for 20 seconds, remove and stir. Repeat until chocolate is just softened. Stop and stir frequently.
Dip the cookie dough balls: Roll cookie dough balls in chocolate and drop onto prepared baking sheet. I like to use one spoon and two forks for this step (or you could use a candy dipper). Use the spoon to roll the ball, and the two forks to pick up the truffle and roll off excess chocolate.
Optionally, sprinkle chopped paleo chocolate on top of each truffle for decoration.
Allow to set at room temperature, about 30 minutes. Or, place baking sheet into the freezer for 15-20 minutes. Remove from freezer. Enjoy! Storing instructions below.