Begin by washing the strawberries under cool running water. Pat them dry gently with a paper towel. Make sure they are completely dry, as water can prevent the chocolate from adhering properly.

Line a baking sheet with parchment paper and set aside.

If you're using a double boiler, fill the bottom pot with water and bring it to a gentle simmer. Place the chopped white chocolate or white chocolate chips in the top pot. Stir occasionally until melted and smooth. If using a microwave, place the chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until fully melted.

If you want a smoother finish, stir the tablespoon of coconut oil into the melted chocolate.

Hold each strawberry by the green stem or skewer and dip it into the melted white chocolate, swirling to coat fully. Allow any excess chocolate to drip off.

Place the chocolate-covered strawberry on the prepared baking sheet. Repeat the process with the remaining strawberries.

Once all strawberries are coated, you can leave them plain or decorate them with additional toppings like crushed nuts or sprinkles if desired.

Let the strawberries sit at room temperature for about 15 minutes until the chocolate sets, or you can refrigerate them for quicker results.

Serve the strawberries immediately after the chocolate has set, or store in the refrigerator until ready to serve.