Begin by dividing the 9 ounces of puffcorn equally into two large bowls.

In a microwave-safe bowl, combine 12 ounces of red candy melts with 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring in between, until the mixture is smooth.

Pour the melted red chocolate over the first bowl of puffcorn and gently stir to coat.

Line a cookie sheet with parchment paper and spread the red-coated puffcorn evenly across it. Let it sit at room temperature for about 10-15 minutes to set.

Repeat the melting process with the green candy melts. Melt 12 ounces of green candy melts with the remaining 1 teaspoon of coconut oil.

Pour the melted green candy melts over the second bowl of puffcorn and stir to coat.

Spread the green puffcorn onto another parchment-lined cookie sheet and allow to dry for 10-15 minutes.

Once both red and green puffcorn have dried, gently mix them together in a large serving bowl.

Transfer the Christmas Puffcorn to an airtight container for storage.