Wash the strawberries in cool water and place them on paper towels. Let them air dry completely for at least 20 minutes; any moisture on the berry will cause the chocolate to seize or slide off.
Line a baking sheet with a piece of parchment paper to ensure the berries don’t stick once hardened.
Place the chopped chocolate and coconut oil into your heat-proof bowl.
Fill the saucepan with about one inch of water and bring it to a gentle simmer over low heat.
Place the bowl over the saucepan, ensuring the bottom of the bowl does not touch the water, and stir continuously until the chocolate is nearly melted.
Remove the bowl from the heat and continue stirring until the chocolate is completely smooth and glossy.
Hold a strawberry by the stem, dip it into the chocolate, and swirl it gently to coat it evenly, leaving a small portion of the berry exposed near the stem.
Lift the berry, let the excess chocolate drip off for a few seconds, and place it onto the prepared parchment paper.
Repeat with the remaining berries and place the tray in the refrigerator for 15 to 20 minutes to allow the coating to set firmly.