In a mixing bowl, combine powdered sugar and softened butter. Mix until smooth and fluffy.

Add heavy cream and peppermint extract. Mix until a thick, moldable dough forms. Add more cream as needed, one teaspoon at a time. Add green food coloring if desired.

Line a baking sheet with parchment paper. Shape dough into ¾-inch balls and flatten into ¼-inch thick discs.

Chill discs in the fridge for at least 30 minutes until firm.

Melt chocolate chips with coconut oil in 30-second intervals in the microwave (or use a double boiler), stirring until smooth.

Dip each mint disc into the melted chocolate using a fork. Let excess chocolate drip off, then place back on parchment-lined sheet.

Chill coated mints for 15–20 minutes until chocolate sets completely.