1. In a medium mixing bowl, beat the softened unsalted butter with the peppermint extract and kosher salt until smooth and creamy.

2. Add the powdered sugar gradually, mixing on low so it doesn’t puff everywhere, until the mixture looks crumbly.

3. Pour in the heavy cream a little at a time and continue mixing until a soft dough forms that you can easily press together with your hands.

4. If using, add the green food coloring and mix until the color is evenly distributed through the peppermint dough.

5. Line a baking sheet with parchment paper. Scoop tablespoon portions of the peppermint mixture, roll into balls, then flatten gently into discs about 1/4 inch thick. Place each disc on the prepared baking sheet.

6. Chill the shaped patties in the freezer for 20–30 minutes, or until very firm to the touch.

7. Near the end of the chill time, place the semisweet chocolate chips and coconut oil in a heat-safe bowl. Melt in the microwave in 20–30 second bursts, stirring between each, until smooth and glossy.

8. Working with a few at a time, dip each chilled peppermint disc into the melted chocolate using a fork, turning to coat completely. Tap the fork on the side of the bowl to remove excess chocolate.

9. Slide the coated patty back onto the parchment-lined baking sheet. Repeat with the remaining patties, reheating the chocolate gently if it thickens.

10. Allow the chocolate-covered patties to set at room temperature or refrigerate until the coating is firm and dry to the touch.

11. Once set, trim any excess chocolate around the edges if desired and transfer the patties to an airtight container for storage.

12. Serve chilled for the best snap and cool, creamy mint center.