Line a baking sheet with parchment paper.
Melt the chocolate with the coconut oil in a bowl set over a pan of simmering water. Stir occasionally until the chocolate is melted and the mixture is combined.
Put the peppermint candies in a plastic bag and smash manually, or put in a food processor and pulse for a more even consistency.
Dip a coffee spoon into the chocolate mixture and twirl so that the chocolate coats the spoon evenly. Place on the prepared baking sheet and sprinkle immediately with the peppermint candies. Repeat with 3 additional spoons. Allow to set in a refrigerator for 10 minutes.
Recipe courtesy of The Kitchen