Step 1

Line a cookie sheet with parchment paper.

Step 2

Add powdered sugar to a large mixing bowl and add 1/2 teaspoon peppermint extract to the powdered sugar.

Step 3

Add 1 tablespoon of milk and mix well until everything has combined. Add another tablespoon and mix again. Add the third tablespoon and mix again. If the mixture is still a little dry at this point, add more milk, only a few drops at a time. Mix again until a firm ball is formed. Ball should be firm and hold together, it should not lose its shape while sitting.

Step 4

Using a small cookie scoop, a spoon, or your hands, scoop a small piece of the dough and roll into a ball. Place ball on the parchment-lined baking sheet and flatten slightly. Repeat until all of the dough has been used.

Step 5

Place cookie sheet in the freezer and freeze for at least 1-hour.

Step 6

Place chocolate chips and coconut oil in a glass bowl and melt using the double boiler method or in the microwave in 30-second intervals. Stir after each interval. Once chocolate has melted, stir well to make sure oil and chocolate have combined. Allow chocolate to cool slightly before dipping.

Step 7

Remove the cookie sheet from the freezer. Place 1 patty at a time on a fork and dip into the chocolate. Let excess chocolate drip off and place back onto the cookie sheet.

Step 8

If using, sprinkle crushed candy cane on top of the patty. You'll have to work fast because the chocolate firm up quickly.

Step 9

Repeat with the rest until all patties have been dipped.

Step 10

Place baking sheet back into the freezer for about 10 minutes for patties to harden. Once firm, place patties into an airtight container and store in the refrigerator.