In a medium mixing bowl, combine mascarpone, crushed ladyfingers, powdered sugar, espresso, and vanilla extract. Stir until a soft dough forms.

Roll the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet.

Freeze for 20–30 minutes until firm.

Melt chocolate chips and coconut oil together in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth.

Dip each truffle into the melted chocolate, letting excess drip off, then return to the baking sheet.

Dust lightly with cocoa powder.

Chill until chocolate is set, about 15 minutes.