Thin Mints

1. Preheat oven to 275 F.

2. Mix cake crumbs, melted butter, flour, and mint extract in a large bowl. Mix well.

3. Press mixture into an un-greased 9×13 baking pan. Make sure that it is level and tightly packed.

4. Bake for 25 minutes. Remove from oven. Let this cool completely, then freeze for 15 minutes. Use a 2-inch round cookie cutter and gently cut out your cookies. Place the cookies on a plate and freeze while you melt your chocolate.

5. Place chocolate in a microwave safe bowl. Microwave in 15 second increments until it is all melted. This took me 2 minutes. Stir in the coconut oil to thin it out.

6. Dip each cookie into the chocolate, shake off the excess and place on a plate covered with parchment paper. Place the cookies in the fridge for 15 minutes or until the cookies easily peel off the parchment paper.