Gooey Chocolate Caramel Pecan Truffles

In a large bowl, mix crushed chocolate cookies, caramel sauce, and half of the chopped pecans until well combined.
Roll the mixture into small balls and place them on a baking sheet lined with parchment paper. Freeze for 20 minutes.
In a microwave-safe bowl, melt dark chocolate chips and coconut oil together, stirring until smooth.
Dip each ball into the melted chocolate, coating thoroughly. Place back on the parchment-lined baking sheet.
Sprinkle the remaining chopped pecans on top of each truffle before the chocolate sets.
Refrigerate for 15 minutes or until the chocolate is firm.