Wash the strawberries gently under cold water and pat them dry with a clean towel. Make sure they are completely dry as any water can cause the chocolate to seize.
Set up a double boiler by placing a heatproof bowl over a pot of simmering water, or use a microwave-safe bowl.
If using a double boiler, add the chocolate chips (and coconut oil if desired) to the bowl and stir until melted and smooth. If using a microwave, heat the chocolate chips in 30-second intervals, stirring in between until melted.
Once melted, remove the bowl from heat. Hold each strawberry by the stem and dip it into the melted chocolate, covering about two-thirds of the strawberry. Allow excess chocolate to drip off.
Place the dipped strawberry on a baking sheet lined with parchment paper. If desired, decorate with sprinkles, crushed nuts, or shredded coconut before the chocolate sets.
Continue the process until all strawberries are dipped. If the chocolate hardens while dipping, reheat it gently.
Let the chocolate dipped strawberries sit at room temperature or refrigerate for about 15-30 minutes until the chocolate has fully set.