Rinse the strawberries thoroughly and pat them dry completely with paper towels to ensure no moisture remains, as wet berries will cause the chocolate to seize.

In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until smooth and glossy. Add red food coloring if using, and stir to achieve pink hue.

Hold each strawberry by the stem and dip into the melted pink chocolate, swirling to coat evenly. Let excess drip back into the bowl.

While chocolate is wet, roll the berry in sprinkles or nonpareils for decoration.

Place dipped strawberries on a parchment-lined baking sheet. Let set at room temperature for 20 minutes or in fridge for 10 minutes.