Special equipment: 12 lollipop sticks
Place the fruitcake in the bowl of a food processor and grind to fine crumbs.
Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total.
Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave.
Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops.
Freeze for 30 minutes.
Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes.
Recipe courtesy of Sarah Zorn