Line a baking sheet with wax paper and set aside.
In a small bowl, sift together flour and salt.
In a separate medium-sized bowl, use an electric mixer to beat together butter, both sugars and vanilla until creamy.
Slowly add dry ingredients into the butter mixture and beat until well-combined. Add milk and stir.
Fold in chocolate chips and marshmallows.
Roll the “cookie dough” into one-inch spheres. Place gently on the lined baking sheet.
Allow to set in the freezer for about 30 minutes.
Using the double boiler method, melt chocolate and completely. Stir in coconut oil to create an ultra smooth consistency.
Remove truffles from freezer and coat each one with chocolate. Place back gently on lined baking sheet and sprinkle with graham cracker crumbs.
Allow to set before serving, preferably in the refrigerator for about 20 minutes.