First things first, line a baking sheet it with parchment paper. Trust me, this will save you a ton of hassle later on. No one wants the chocolate dipped strawberries stuck to the tray, right?

Now, take a medium-sized microwave-safe bowl and toss in a cup of chocolate chips along with a tablespoon of coconut oil. The coconut oil is our secret weapon; it makes the chocolate all smooth and glossy. Put the bowl in the microwave and heat it in 30-second bursts. After each round, give it a good stir. Keep doing this until the chocolate is completely melted and silky. It usually takes about 2-3 rounds, but keep an eye on it so it doesn’t burn.

Here comes the fun part! Make sure your strawberries are washed and completely dry. Any water can mess up the chocolate, and we don’t want that. Hold each strawberry by the stem or use a skewer if that’s easier for you. Dip each strawberry into the melted chocolate, making sure it’s well-coated. Give it a little swirl to get an even layer and let any excess chocolate drip back into the bowl.

Place the chocolate-dipped strawberries on the parchment-lined tray. While the chocolate is still wet, sprinkle shredded coconut over the top. Be sure to do this quickly so the coconut sticks well. Feel free to go as heavy or light as you want with the coconut; it’s your treat after all!

Put the tray into the refrigerator. Let the strawberries chill for about an hour. This gives the chocolate plenty of time to set and harden. Once they’re set, you can dig in right away or store them in an airtight container in the fridge. They’ll stay good for up to two days, but I doubt they’ll last that long!