Heat oven to 350° F. Line a large baking sheet with parchment paper.

In the bowl of an electric mixer, cream sugar and butter together until very fluffy, at least 3 minutes. Scraping down side as needed.

Add salt, egg, peppermint extract and 1 tablespoon water, and mix until smooth.

Sift flour and cocoa together, then add to bowl and mix until combined. The dough will be very stiff.

Form dough into about 2 teaspoon size balls.

Place 3 inches apart on baking sheets. Use the bottom of a glass to flatten each ball into a round, 1/8-inch thick. (Dust the bottom of the glass with cocoa if it sticks to the dough.)

Bake about 15 minutes, until cookies are flattened, firm and beginning to crisp.

Remove from cookie sheets and let cool on wire racks.

Place half the candy canes in a thick, sealed plastic bag and using a heavy skillet pound and pulverize until broken into very small pieces and dust Transfer to a bowl and set aside.

To coat the cookies, place chocolate in a glass microwave safe bowl. Microwave for 1 minute, remove and stir, place back in microwave and cook an additional 30 seconds. Stirring. Continue for additional 20 seconds if needed, stirring until smooth.

Stir in peppermint and vanilla extract and the coconut oil.

Working 1 cookie at a time, use two forks to submerge the cookie in chocolate, gently pressing it down to the bottom of the bowl. Slowly lift it out, letting the chocolate drip evenly off the sides to make a smooth, thin coating on top. Gently shake off excess chocolate and place cookies on parchment paper. DO NOT PLACE ON RACK COOKIES WILL STICK.

Sprinkle the top of each cookie with candy cane dust and pieces. Place cookies in the refrigerator to harden.

Store in the refrigerator in airtight containers, in layers separated by parchment paper.