In your food processor, blend coconut for a few minutes until it's a little clumpy. Add in maple syrup, peppermint, and 2 TBS coconut oil. Continue blending until a sticky mixture forms.

Using a tablespoon, scoop out balls of coconut and lay on a lined cookie sheet. Press them down slightly, so a disk shape forms. You should have 12-14 patties. Put this cookie sheet in the freezer for 10 minutes, until candies are firm.

In a small bowl, add remaining 2 teaspoon coconut oil to chocolate chunks. Melt in 30 second increments in the microwave, stirring in between each increment. Do this until mixture is smooth and pourable. Set aside.

Take your candies out of the freezer and, using a fork, dump them in the bowl of chocolate one at a time. Shake excess chocolate from each piece and place back on cookie sheet. Place back in the freezer to firm up once more, about 10 minutes. Sprinkle with salt if desired.

These can be stored in the freezer for a few weeks! Let come to room temperature a few minutes before enjoying.