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- 4 drops green food coloring
- 0.5 teaspoon water
- 0.25 cup flaked coconut
- 48 vanilla wafers
- 24 chocolate covered thin mints
- 1 tablespoon sesame seeds
- Preheat oven to 350°F (180°C) for the perfect baking temperature.
- Mix food coloring and a small amount of water in a bowl. Add coconut, cover, and shake until coconut is evenly colored. Set aside for later.
- Arrange half of the vanilla wafers flat side up on an ungreased cookie sheet. Top each wafer with a peppermint patty and bake in the oven for about 1 minute, or until the chocolate just starts to soften.
- Take the cookies out of the oven and top each mint with 1/2 teaspoon of coconut. Place another vanilla wafer on top and press gently. Brush the top of each cookie lightly with water using a clean paint brush to help the sesame seeds stick. Optionally, substitute peppermint patty with canned chocolate frosting to skip the baking step.
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