in one double boiler add semi sweet chocolate and 2 tablespoons of coconut oil
in a second double boiler add white chocolate and 2 tablespoons of coconut oil
spread the coconut flakes evenly over a baking sheet and toast in the oven until golden brown (be careful not to walk away, it will burn quickly)
stir chocolates until they are melted and smooth, then turn down the heat
add the coconut extract into the semi sweet chocolate and the peppermint extract into the white chocolate
line a baking sheet with parchment paper
dip a marshmallow into the semi sweet chocolate and then sprinkle with the toasted coconut sit bare marshmallow side down and continue on with the remaining marshmallows in one of the 10 oz bags of Jet-Puffed marshmallows
starting with the remaining marshmallows dip in the white chocolate and sprinkle or dip into the crushed peppermint candies
allow to cool in the fridge or freezer until chocolate is hardened and package up