Line a baking sheet with parchment paper.

Drop small spoonfuls (about 1 tablespoon each) of Cool Whip onto the parchment-lined sheet.

Freeze for at least 2 hours until the Cool Whip dollops are completely solid.

Melt the chocolate chips with coconut oil in the microwave in 30-second intervals, stirring between each, until smooth.

Working quickly, use a fork to dip each frozen Cool Whip ball into the melted chocolate. Tap the fork gently on the edge of the bowl to let excess chocolate drip off.

Return the coated candies to the parchment paper. Add sprinkles immediately if using, before the chocolate sets.

Freeze for 15 more minutes to set the chocolate coating. Store in the freezer.