1In a high speed blender or food processor grind coconut down into a fine meal. Add to it the maple syrup, coconut oil and peppermint extract, and process/blend until evenly incorporated.
2Cut two long pieces of wax paper. Divide the coconut mixture by half onto each piece of wax paper. Form the coconut mixture into two long logs about 1-1.5" thick. Wrap the wax paper around the logs and refrigerate for 30 minutes.
3Temper your chocolate by melting 10oz. of it in a double boiler (or a bowl placed over a pan of simmering water). Once the melted chocolate reaches 118˚F, remove the bowl from heat and add the remaining 6 oz. chocolate to the melted chocolate. Stirring constantly bring the temperature down to 89˚F and then it is ready to use. Return the bowl to the pan of hot water, now off the stove, to keep the chocolate at around that temperature while you work with it.
4Line two sheet pans with wax paper. Remove coconut logs from fridge, unwrap and slice them into 1/4" thick rounds. Use a fork to dip the coconut rounds into the melted chocolate, gently coating them, and then gently shake off the excess chocolate. Transfer patties to the sheet pans. Repeat process until all coconut rounds are coated. Place sheet pans in the fridge for at least 15 minutes to allow the chocolate to set.
5We like to store them in the fridge and eat them cold, but refrigeration is not necessary. Package them in cello bags with ribbon to give as holiday treats, or add them to your cookie trays.