Line a sheet pan with Silpat or parchment paper.
Blend the coconut in a food processor in 10-15 second increments, scraping down the sides. Blend until the coconut starts to hold together when squeezed between your fingers. Be careful not to over-process, or it will turn into coconut butter.
Add the maple syrup, peppermint extract, and 1 teaspoon of the melted coconut oil. Mix again until incorporated and the mixture holds together.
Scoop 1 tablespoon of the mixture at a time, form into a disc and transfer to the sheet pan. Continue until all coconut is used. Transfer the pan to the freezer to set for 10 minutes. Note: You can tweak the disc shape more after chilling.
Meanwhile, melt chocolate and the remaining 1 teaspoon of coconut oil over a double boiler.
Individually place a chilled patty on the prongs of a fork to dip into chocolate. Tap off excess and return to the parchment. Continue until all the discs are coated.
Place the sheet pan in the refrigerator or freezer for 8-10 minutes, or until the chocolate is firm.
Serve chilled or at room temperature, and enjoy!