Line two baking sheets with parchment paper and set aside.
Add the white chocolate/almond bark and coconut oil to a microwave-safe bowl. Heat the chocolate in 30-second intervals until melted, stir between each heating.
Once the chocolate is melted and smooth, add 3-4 drops of green food coloring to the bowl. Stir until combined and no more color streaks appear. Add more food coloring until you get the shade of green desired. (I used 8 drops.)
Using a fork, dip the Oreos into the melted chocolate. Flip the cookie with a fork and then lift it from the chocolate, letting the excess drip off into the bowl. Place the dipped Oreos onto the lined baking sheets so the chocolate can set up. (see notes)
Drizzle the remaining melted chocolate over the Oreos. Then put a heart sprinkle on each cookie. Let cool completely until the chocolate is set.
Notes
I like to make half of the recipe at a time so that the almond bark doesn’t get too hard and sticky during the process.
When it comes time to drizzle the extra almond bark over the cookies, only work on 3-4 cookies at a time, and then put the heart sprinkle on top. This way the almond bark doesn’t dry too quickly and the heart will stick and stay.
Drizzling extra chocolate on top is optional. You can add the hearts to the cookies as soon as they're dipped if you want to skip the drizzle.