In a stand mixer (with whisk attachment) mix together the butter, maple syrup and peppermint extract until well combined.

Slowly add in the powdered sugar (½ cup at a time) until a dough is formed.

The dough will be very crumbly. Squeeze the crumbs together until a dough ball forms.

Lay out a piece of parchment paper to set the dough ball on and then cover with another piece of parchment paper and roll the dough flat (about ¼ inch thick).

Use a circle cookie cutter and cut circles out of the dough. Re-roll the dough ball and repeat this step until all dough has been shaped.

Lay the circles out on a parchment paper-lined tray and freeze for 30 minutes.

Melt the chocolate and coconut oil in a double boiler and once melted coat the circle pieces.

Place chocolate covered patties on a parchment lined baking sheet and freeze for another 20 minutes (or until chocolate has hardened.) Store in the refrigerator or freezer and enjoy!