Line a baking sheet with parchment paper.
Carefully twist apart each Oreo cookie, keeping the cream filling on one side. Set the cream-filled sides aside.
In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until melted and smooth.
Dip one end of each lollipop stick into the melted white chocolate, then insert it into the cream-filled side of the Oreo. Allow it to set for a few minutes.
Dip the entire Oreo pop into the melted white chocolate, ensuring it is fully coated. Allow any excess chocolate to drip off.
Place the coated Oreo pops on the prepared baking sheet and refrigerate for about 15 minutes to set.
Melt the red and blue candy melts in separate bowls according to package instructions.
Once the white chocolate has set, dip the bottom half of each Oreo pop into the red candy melts and the top half into the blue candy melts, creating a flag effect.
Immediately sprinkle mini marshmallows on the blue section to resemble stars and add red, white, and blue sprinkles as desired.
Allow the pops to set completely on the baking sheet for about 30 minutes before serving.