Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper. Ensure your mixing bowl and whisk are completely clean and dry.

In the bowl of a stand mixer, beat the room temperature egg whites and cream of tartar on medium-low speed until frothy (about 1-2 minutes).

With the mixer on medium speed, add the sugar one tablespoon at a time, waiting about 30 seconds between each addition to allow it to dissolve.

Once all sugar is added, increase speed to high and beat until the meringue is glossy, thick, and holds stiff peaks. Fold in the peppermint extract.

Transfer meringue to a piping bag fitted with a large star tip. Pipe 1-inch kisses onto the prepared baking sheets, about 1 inch apart.

Bake for 60-75 minutes, until the meringues feel dry and lift easily from the parchment. Turn off the oven and let them cool completely inside with the door closed for at least 1 hour.

Once cool, melt the chocolate chips and coconut oil in the microwave until smooth. Dip the bottom of each meringue into the chocolate.

Place the dipped meringues back on parchment paper and immediately sprinkle with crushed peppermint candies. Let the chocolate set completely before storing.