Stack the graham crackers, wrap in a large, damp paper towel and microwave until soft, about 30 seconds. Cut out 12 cookie rounds with a 2-inch round cookie cutter.
Arrange 6 rounds on a large microwave-safe plate. Top each round with a marshmallow chick and microwave until they expand and are soft, about 30 seconds. Press the marshmallow down onto the graham cracker using your fingers to shape into a small dome. Arrange 2-inches apart on the prepared baking sheet. Repeat with the remaining 6 graham cracker rounds and marshmallow chicks.
Add the chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes.
Dip the bottoms of the graham crackers into the chocolate mixture and place back on the prepared baking sheet. Spoon the remaining chocolate over the tops of each marshmallow and let it drip to coat completely. Freeze until the chocolate is hardened, about 5 minutes. Trim away any excess chocolate around the edges with a paring knife before serving.
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