Unwrap 12 medium candy canes and break off the tops to create sticks. Crush the candy canes into fine crumbs and set aside.

Combine dairy-free semi-sweet chocolate chips and coconut oil in a microwave-safe bowl. Heat for 1 minute, then stir and heat in 15-second intervals until smooth.

Dip each candy cane stick into the melted chocolate, then press it onto one side of a large marshmallow. Place marshmallows on parchment paper.

Chill the marshmallows in the refrigerator for 15 minutes to help the chocolate adhere better.

Dip each chilled marshmallow stick into the melted chocolate and roll in crushed candy cane crumbs.

Return the coated marshmallows to parchment paper and refrigerate for another 15 minutes to set. Store in an airtight container.