Wash the strawberries, rinsing them well under cold water. Then, take a paper towel and individually dry each strawberry, ensuring there is no excess water. Place them on a layer of paper towels to finish drying completely. This is super important; if the strawberries are even the slightest bit damp, the chocolate will not adhere.
Line a baking sheet with parchment paper and set it aside. Assemble any optional toppings, if using.
Place your chocolate and coconut oil in a microwave-safe bowl and heat in 30-second intervals on 50% power, stirring after each, until completely melted.
Take the strawberries one at a time and, holding them by the stem, dip them into the chocolate, ensuring it is completely coated, leaving a small bit at the top uncoated. Gently turn the strawberry to let excess chocolate drip off.
If you are using optional toppings, roll the covered strawberries in the topping before placing them on the parchment-lined pan.
Let the chocolate set at room temperature until firm, about 15 to 30 minutes. Once set, you can drizzle with additional melted chocolate if desired.
Chocolate: You can use chopped bar chocolate, chocolate chips, or chocolate melting wafers.
Coconut Oil: You can substitute vegetable shortening or vegetable/canola oil for coconut oil.
Melting the Chocolate: In lieu of the microwave, you can also melt the chocolate on the stovetop using a double boiler.
Topping Ideas: Crushed nuts, toasted coconuts, sprinkles, mini chocolate chips, crushed Oreos, graham cracker crumbs, crushed pretzels, drizzled chocolate.
Storage: Chocolate-covered strawberries are best enjoyed the same day they are made and can be kept at room temperature until serving. Any leftovers can be refrigerated in a single layer and uncovered for up to 2 days. Freezing is not recommended.