Apply a generous layer of frosting to each chocolate cookie, leaving a bit of chocolate cookie showing out around the edges. Set aside.
In a food processor, combine the coconut and powdered sugar. Use the pulse setting about 5 times to chop the coconut into small shreds.
Sprinkle a little bit of the sugared coconut on each cookie.
Use the clear sparkling sprinkles over the top to fill in any open gaps.
Press the peppermint patties into the bottom center of each cookie.
Press three junior mints on top of the peppermint patties.
Serve and enjoy!
Apply a generous layer of frosting so that the candies will have something to stick to on top of the cookies.
Pulse the coconut just FIVE times, being careful not to over mix.
Apply the sprinkles last, so they can adhere to any open frosting areas.
Calories: 418kcal | Carbohydrates: 75g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 164mg | Potassium: 99mg | Fiber: 2g | Sugar: 61g | Vitamin A: 4IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 1mg