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Line a baking sheet with parchment paper.
Put the sandwich cookies in a food processor and pulse to make fine crumbs.
Add the cream cheese and lemon extract and pulse until completely combined and the mixture almost forms a paste.
Scoop and roll the mixture into 1-inch balls (about 36). Place on the prepared baking sheet and refrigerate until chilled, about 30 minutes.
Put the white chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Cook, stirring, until melted.
Gently stir in the coconut oil and lemon zest. Remove the bowl from the pan.
Dip the cookie balls in the white chocolate, remove with a fork and return to the baking sheet.
Immediately top with yellow sprinkles. Refrigerate until the chocolate is set, about 10 minutes.