Rinse the strawberries and pat them completely dry with paper towels. Any moisture will prevent the chocolate from sticking. Line a baking sheet with parchment paper.

Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth.

Dip each strawberry about two thirds of the way into the melted chocolate, letting any excess drip back into the bowl.

If desired, roll or sprinkle the strawberries with toppings before the chocolate sets.

Place the dipped strawberries on the prepared baking sheet. Refrigerate for at least 30 minutes, or until the chocolate is fully set.

For a chocolate drizzle, allow the first layer to harden, then drizzle additional melted chocolate over the strawberries. Return to the fridge until ready to serve.