In a mixing bowl, combine the powdered sugar and cocoa powder.

Add the milk and peppermint extract, stirring until a smooth dough forms. If the mixture is too dry, add a little more milk, one teaspoon at a time.

Dust a clean surface with powdered sugar. Roll the dough into small balls, about 1 inch in diameter, and then flatten them into patties.

Place the patties on a parchment-lined baking sheet.

Freeze the patties for about 30 minutes until firm.

In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until melted and smooth.

Remove the patties from the freezer. Dip each patty into the melted chocolate, ensuring they are fully coated.

Use a fork to lift them out, allowing excess chocolate to drip off. Return the coated patties to the parchment-lined baking sheet.

Chill the chocolate-covered patties in the refrigerator for at least 30 minutes to set the chocolate.

Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.