Gently wash the strawberries under cool water and then dry them thoroughly with paper towels. Ensure no moisture remains, as this can affect the chocolate's texture.

Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.

In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave on 50% power in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and smooth.

Hold each strawberry by its stem and gently dip it into the melted chocolate, rotating to coat about two-thirds of the berry. Allow excess chocolate to drip back into the bowl.

Place the chocolate-coated strawberry onto the prepared baking sheet. If adding garnishes, sprinkle them over the wet chocolate immediately after dipping.

Repeat the dipping process with the remaining strawberries. Once all strawberries are dipped, place the baking sheet in the refrigerator for at least 30 minutes, or until the chocolate is completely firm.