Wash and thoroughly dry each strawberry with paper towels or a clean kitchen towel. I like to do this step a few hours in advance to ensure that the berries are completely dry. Any moisture that remains can cause the chocolate to seize up and ruin your dessert.

Line a baking sheet with parchment paper or wax paper.

Melt the chocolate using your preferred method. (See above for three easy options.) I like to melt the chocolate in a 12-oz. glass jar using the microwave. This allows me to easily melt the chocolate and have it in a good container for dipping.

Stir the coconut oil into the melted chocolate mixture until it’s fully incorporated.

Insert a wooden skewer or long toothpick into the green leaves at the top of the strawberry. Ensure that the berry is securely fastened to the stick, but be careful that the stick doesn’t go through the opposite end of the strawberry.

Dip the strawberry into the melted chocolate, immersing the berry as much as possible, but avoiding the green top of the fruit.

Gently shake any excess chocolate from the dipped fruit.

Carefully slide the chocolate-covered strawberry off of the skewer and onto its side on the parchment paper.

Optional: If you add toppings to your strawberries, roll the fruit in them before placing on the parchment paper, or sprinkle them on top of the berry immediately after placing it on the parchment paper.

Let the strawberries sit at room temperature until the chocolate sets, about 30 minutes.

Optional: If you want to add an additional layer of contrasting chocolate drizzle to your berries, melt it and add it to the chocolate-covered strawberries at this stage.

Enjoy your chocolate dipped strawberries within a few hours, or store them in the refrigerator for up to two days (see detailed notes above).