Wash your strawberries thoroughly under cold water. Use a paper towel to pat each berry dry individually.

Place your chocolate chips in a microwave-safe bowl. Add the coconut oil. Microwave in 30-second intervals, stirring well between each session until the mixture is completely smooth.

Line a baking sheet with parchment paper. Hold a strawberry by its green stem or the leaves. Dip it into the melted chocolate, swirling it slightly to cover most of the red fruit but leaving a tiny bit showing near the top for contrast.

Lift the berry up and let the excess chocolate drip back into the bowl. Lightly scrape the bottom of the berry against the edge of the bowl to prevent a large puddle from forming on the tray.

Place the dipped strawberry onto the parchment paper. Repeat this with all your berries until the tray is full.

Melt your white chocolate in a separate bowl. Use a fork or a small piping bag to drizzle thin lines over the hardened dark chocolate.

Place the tray in the refrigerator for at least 15 to 20 minutes until the chocolate is firm to the touch.