Melt purple chocolate coating wafers in a small bowl with 1 teaspoon coconut oil on high for 1 minute. Let rest 1 minute then stir until smooth. Once smooth, pour into pastry bag or ziplock bag with the corner snipped off for pipping. 

Repeat with black chocolate coating. 

Pipe a large heart shape over ⅔ of the top of the ding dong with purple chocolate. 

Pipe the remaining space with black chocolate for the hair. 

Place candy eyeballs in the upper center of the purple chocolate. 

Pipe eyebrows and smile with black chocolate. 

Add fangs and garnish tips with red gel. 

Allow decorated Ding Dongs to dry completely, about 20 minutes. 

Serve immediately or store in airtight container for up to 2 days.