Prepare Cookie Sheets: Line 2 cookie sheets with wax paper.

Make the Cookie Base:

In a large pot, combine butter, sugar, cocoa, and milk.

Bring to a boil over medium-high heat, stirring frequently, and boil for 1-2 minutes.

Stir in vanilla and salt.

Add oats and coconut, stir to combine.

Drop 24 spoonfuls onto wax paper. Refrigerate until set.

Make the Frosting:

In a stand mixer (or use a hand mixer), beat butter, icing sugar, and milk until creamy.

Add mint extract and food coloring. Adjust consistency with additional sugar or milk if necessary.

Remove cookies from the fridge and spread with frosting. Return to the fridge to let the frosting set.

Make the Ganache:

In a small pot, combine chocolate, milk, and butter over very low heat.

Cook and stir constantly until chocolate is smooth. Set aside to cool for 5-10 minutes.

Spread ganache on cooled cookies and return to the refrigerator to allow chocolate to set.

Store: Because they are slightly gooey, store them in the fridge or freezer with wax paper between layers to prevent sticking.