Avocado Paletas: Blend avocados, coconut milk, honey, vanilla bean paste, lime juice and salt in blender until smooth. Pour into large bowl. Fold in cookie crumbs.
Evenly pour mixture into 9 (5-oz.) popsicle molds. Insert 1 popsicle stick into each mold. Freeze until firm.
White Chocolate Dip: When ready to dip Paletas, heat white chocolate and cacao butter in double boiler over warm water until melted. Keep warm.
Remove each Paleta from mold. Dip into white chocolate mixture then immediately sprinkle with chopped cookies. Return to freezer. Keep frozen until ready to serve.