Line a baking sheet with parchment paper.

Wash the strawberries and dry them completely. The strawberries need to be totally dry in order for the chocolate to stick to them.

Fill a small saucepan with 1 inch of water. Bring to a simmer over medium heat, reducing the heat as needed to maintain a gentle simmer. In a medium heatproof bowl, combine the chocolate chips and coconut oil. Set over the saucepan to create a double boiler and allow the chocolate to melt, stirring occasionally, until smooth.*

Holding each strawberry by its leaves, dip it into the melted chocolate, rotating it to thoroughly coat the sides. Allow any excess chocolate to drip back into the bowl, then place the strawberry on the baking sheet. Repeat with the remaining strawberries.

Chill in the refrigerator for 30 minutes, or until firm.

Chocolate covered strawberries are best on the day they’re made. Store any leftovers in an airtight container in the refrigerator for up to 1 day.