Combine all the peppermint filling ingredients in a large bowl and beat until completely smooth. Scoop tablespoons of the filling and roll into balls and place onto a sheet of waxed paper or parchment paper set onto a rimmed baking sheet. Use the bottom of a glass to flatten each ball into a disc 1/4-inch thick. Transfer to the freezer to chill thoroughly (this will make dipping them much easier later)

Combine the chocolate and coconut oil in a microwave-safe bowl. Melt together over a double boiler (or in the microwave at 50% power, stirring every 30 seconds after about 2 minutes, heating until melted).

Using a fork, dip chilled patties one at a time into the chocolate, turning to ensure it is coated, then transfer to the parchment line baking sheet. Let set until the coating solidifies. Refrigerate if you want it to set faster. Store for up to 1 week, refrigerated.