• In the bowl of a stand mixer, add the sweetened condensed milk, 1 teaspoon of the peppermint extract, and half of the powdered sugar. Mix until well combined. Slowly add the rest of powdered sugar until the dough resembles cookie dough and isn't very sticky, up to 6½ cups powdered sugar.
• Taste test the peppermint filling and add up to ½ teaspoon more the of peppermint extract.
• Roll into 1" dough balls and place about 2" apart on a parchment lined baking sheet. Use a flat cup or measuring cup to flatten the peppermint balls. (Spray with non-stick cooking spray if needed.)
• Place the prepared peppermint patties in the fridge for about 20 minutes to harden.

Melt the Chocolate

• Fill a medium saucepan with about 1 inch of water. Place a heat proof glass or aluminum bowl on top of the pan so it doesn't touch the water. Gently simmer the water. Add the chocolate and coconut oil. Let the chocolate melt for a couple of minutes, then stir with a spatula. Continue to warm gently and stir occasionally until almost all of the chocolate is melted.
• Remove the chocolate from the heat and let the residual heat of the bowl melt the chocolate the rest of the way. If the chocolate is warm to the touch, allow it to cool slightly before dipping.

Dipping the Peppermint Patties

• Use a fork and dip each of the peppermint patties in the melted chocolate one at a time. After pulling the patty out of the chocolate, shake off the excess chocolate and scrape the bottom of the fork off on the side of the pan. Place the patty back on the parchment and let set for about 30 minutes.
• Store Peppermint Patties in a covered container in the fridge for up to 3 weeks. Enjoy!