In a heat proof mixing bowl, add in the chocolate chips and coconut oil. Set over a double boiler with 1 inch of boiling water and mix until the chocolate is fully melted. Take each strawberry and dip it into the melted chocolate ¾ of the way up.
Set back on the baking sheet. Once all the strawberries have been dipped, chill them in the fridge for at least 20-30 minutes.
If you're adding a white chocolate drizzle to the strawberries, make sure the first layer of chocolate has set first, then repeat the double boiler process. Once the white chocolate is melted, pour it into a small ziplock baggie. Snip the very tip off one corner and drizzle the chocolate over the strawberries. Then put back in the fridge to chill at least 20 more minutes of until fully set.
You can also use dark chocolate, or dip the strawberries in the white chocolate and drizzle the semi-sweet over the tops. I like to make a mixture of both. You can also dip the strawberries, while they are still wet, into finely chopped nuts or finely shredded coconut. There are a number of variations you can make, so have fun with it!
If you decide to add the white chocolate drizzle over the top, you can use ½ cup of sugar-free white chocolate chips with 2 teaspoons of coconut oil and melt together over a double boiler.