These treats are shaped like biscuits, and you cut them out with a biscuit cutter, but they are really mint chocolate-coconut candies. Super easy to make.
12 oz Chocolate (semi-sweet is excellent, but you may prefer milk or bittersweet)
1 tsp Peppermint Extract
1-1/4 Cup unsweetened coconut, finely shredded
Line a 8 x 8 glass baking dish with aluminum foil.
Using a double boiler over medium heat (or a heavy enameled cast iron saucepan over low heat), melt the chocolate, stirring frequently and breaking up/smoothing out chunks. Once chocolate pieces are fully melted, remove from heat and stir several minutes more, until surface of cooling chocolate becomes shiny. Stir in the Peppermint Extract.
Add the shredded coconut to the chocolate mint mixture, and stir until just combined. Using a curved-edge spatula, transfer the chocolate-coconut mixture to the foil-lined Pyrex dish. Spread mixture in an even layer throughout the pan.
Knock the pan against the kitchen counter a few times, to dislodge any air bubbles that may be hiding in the mixture. Refrigerate pan for a half hour.
Using a biscuit (or cookie) cutter, cut the coconut-chocolate mixture into pleasant shapes. Transfer cut-out shapes to waxed or parchment paper, or to a chilled serving plate.
Eat the chocolate remnants around the cut-out parts.
Serve immediately. If you’re lucky enough to have leftovers (as if!), store them in a sealed container in the refrigerator, between waxed paper sheets. Will keep, refrigerated, up to one week.