In a medium mixing bowl, combine honey and peppermint oil.
Add confectioners sugar 1/2 cup at a time, and combine until all of the sugar is incorporated. As sugar is added, it will become difficult to stir and you will have to knead the rest of sugar in, to make a soft dough.
Use a sifter to cover the counter with confectioners sugar. Roll dough out to about 1/2 - 1" thick (as desired). Cut dough into rounds with a cookie cutter or round glass.
Place candies on a cookie sheet and place in freezer for 15 t 20 minutes to harden.
While candies harden, prepare dipping chocolate. Using a double boiler or a bowl set on top of another bowl, place chocolate chips and coconut oil in the top bowl. Fill bottom pan or bowl with very hot water.
Stir chocolate chips and coconut oil as they melt, being very careful not to get any water from the bottom pan into chocolate mixture.
When chocolate is melted and smooth, remove candies from the freezer. Dip each candy in the melted chocolate, cover with chocolate, and remove with a dipping tool or a 2 pronged fork.
Place coated candy on waxed paper and top with edible decorations, if desired. Allow them to harden.
Store candies in the refrigerator until consumed.