Step 1

If your coconut oil is solid - melt for a few seconds in the microwave and let cool. You really only have to melt the coconut oil halfway or so. It will be hot enough to melt the rest of the oil as it is sitting.

Step 2

Sift the powdered sugar (confectioners sugar) into a large bowl. This will make sure the mints are smooth.

Step 3

Add the 1/4 cup melted oil and the peppermint extract.

Step 4

Mix with a Hand Mixer until smooth.

Step 5

Put in the freezer for about 1/2 hour or so until it hardens a bit.

Step 6

It will scoop out perfectly with a small One Tablespoon Scoop If you don't have one you can take out chunks with a tablespoon.

Step 7

Smash the balls into rounds and put them back into the freezer to harden.

Step 8

They can even be frozen solid. If you plan to leave them in the freezer overnight - cover them.

Step 9

Lay a piece of parchment paper on a cookie sheet and set aside.

Step 10

Melt the chocolate in the microwave until just melted. Stir a couple of times while heating. You can burn the chocolate so watch it.

Step 11

Stir in the 1 Tablespoon of extra oil for thinning the chocolate a bit.

Step 12

Take the mint rounds out of the freezer.

Step 13

I have tried three different ways to get the chocolate on the mints and the method below is the easiest and neatest way to accomplish a nice look.

Step 14

Hold the mint with your fingers and dip more than halfway into the chocolate. Hold the mint at an angle to get it deeper in the chocolate.

Step 15

Let extra chocolate drip off (you can shake it a little) and place on the parchment paper. There will still be some mint showing.

Step 16

Keep dipping each mint as described above. Place the cookie sheet with the half dipped candies in the fridge for about 15 minutes.

Step 17

You may need to zap the dipping chocolate to get it thin enough for dipping again.

Step 18

Now dip the other half of the candies and place back on the parchment paper.

Step 19

Put back in the fridge to harden completely.