In a mixing bowl, combine the sifted powdered sugar, softened unsalted butter, peppermint extract, and heavy cream. Blend until smooth and creamy, creating a delightful filling.

Roll the mixture into small balls—about a tablespoon each—and gently flatten them into patty shapes. Place the shaped patties on a baking sheet lined with parchment paper.

Pop the patties into the freezer for about 15 minutes. This helps them firm up, making them easier to coat in chocolate without losing their shape.

While the patties are chilling, melt the dark chocolate and coconut oil together using a double boiler or microwave, stirring until the mixture is smooth and glossy.

Carefully dip each chilled patty into the melted chocolate, ensuring they are fully coated. Lift them out and let any excess chocolate drip off before placing them back on the parchment paper.

Chill the coated patties in the refrigerator until the chocolate is set, about 30 minutes. You'll know they're ready when the chocolate is firm to the touch.