Wash the strawberries and dry completely. This is important as water causes chocolate to seize and it won't stick.
Melt the chocolate with the coconut oil in a double boiler or in the microwave (the detailed instructions above). (the detailed instructions in the post).
Line a cookie sheet with parchment paper.
Holding a strawberry by the stem, dip into the strawberries one by one into the melted chocolate, lift and twist slightly, allowing any excess to fall into the bowl and then place the dipped strawberry on the parchment paper. Repeat with the rest of the strawberries.
Chill the strawberries until the chocolate sets, about 15 minutes.
If using a double boiler for melting chocolate, be sure to dry the bottom of the bowl after removing it from the double boiler. Water will cause chocolate to seize so you want to avoid it getting in the bowl at all costs.
Melting chocolate in the microwave is faster than a double boiler, but it can burn if you don't watch it carefully. Stick to checking it 30-seconds at a time.
For a white chocolate drizzle, dip a fork in melted white chocolate and drizzle the white chocolate over the chocolate-dipped strawberries.