Step 1: Prepare the Cookie Sheets

Before starting, line two cookie sheets with wax paper to prevent sticking and ensure easy removal of the cookies once set.

Step 2: Make the Cookie Base

1. In a large pot, combine the butter, sugar, cocoa powder, and milk.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently. Once boiling, let it cook for 1-2 minutes to help the sugar dissolve completely and develop a fudgy texture.
3. Remove from heat and stir in the vanilla extract and salt.
4. Add the quick oats and shredded coconut, stirring to combine everything evenly. The mixture should come together in a thick, sticky dough.
5. Using a spoon or cookie scoop, drop about 24 spoonfuls of the dough onto the prepared wax paper-lined cookie sheets.
6. Place the cookie sheets in the refrigerator and let the cookies set until firm, about 20-30 minutes.

Step 3: Make the Mint Frosting

1. In a stand mixer or using a hand mixer, beat the room-temperature butter until light and fluffy.
2. Gradually add the icing sugar, followed by the tablespoon of milk, beating until the frosting is creamy and smooth.
3. Add the mint extract and green food coloring (optional) to achieve the desired flavor and color. If the frosting is too thick, you can add a small amount of milk. Conversely, if it’s too runny, add more icing sugar to reach the right consistency.
4. Once the cookies have set in the fridge, remove them and spread each cookie with a layer of the mint frosting.
5. Return the cookies to the refrigerator to allow the frosting to firm up while you prepare the ganache.

Step 4: Make the Chocolate Ganache

1. In a small pot, combine the semisweet chocolate chips, milk, and butter.
2. Place the pot over very low heat, stirring constantly to prevent the chocolate from burning.
3. Once the chocolate is completely melted and smooth, remove it from the heat and let it cool for 5-10 minutes. This will allow the ganache to thicken slightly, making it easier to spread on the cookies.
4. Spread a layer of ganache over the mint frosting on each cookie.
5. Return the cookies to the refrigerator to allow the ganache to set fully.

Step 5: Store the Cookies

Since these cookies are slightly gooey, it’s best to store them in the fridge or freezer. Use wax paper between layers of cookies to prevent sticking. They can be stored for up to one week in the fridge or longer in the freezer.