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1
Into a large mixing bowl, add powdered sugar, agave, water, shortening and peppermint extract. Blend with an electric mixer until a dough forms.
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2
Lightly dust your counter or work surface with powdered sugar, then transfer your peppermint dough onto the work surface and roll it out until it's about 1/4 inch thick. I also put a little powdered sugar on the rolling pin to keep it from sticking.
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3
Place dough onto a parchment-lined cookie sheet in the freezer for 10-15 minutes to allow it to harden.
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4
Remove dough from freezer and cut it into peppermint-patty-sized circles using a cookie cutter or a small glass (a shot glass would work well).
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5
You can continue this process with any leftover dough (form the scraps into a ball, roll out, freeze and cut circles) or simply form small balls of dough from the scraps using your hands, similar to junior mints.
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6
Place the circles of dough on the cookie sheet and back into the freezer for an additional 10-15 minutes.
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7
Meanwhile, prepare the chocolate for dipping. Melt chocolate chips and coconut oil in a saucepan over very low heat or using a double boiler, stirring until no lumps remain.
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8
Remove dough from freezer and dip each circle, one at a time, into melted chocolate. Return the chocolates to a parchment-lined cookie sheet. Place in the freezer for about 20 minutes, until chocolate has completely hardened. Store in fridge or freezer.
