Add the chocolate chips and coconut oil to a microwave-safe bowl and heat in 30-second intervals, stirring each time, until the chocolate is melted and completely smooth.

Hold each strawberry by the stem and dip it into the melted chocolate, turning it so the coating is even while keeping the tops clean.

Set the dipped strawberries on a parchment-lined rack to allow excess chocolate to drip away.

If using both dark and white chocolate, melt each separately and drizzle the opposite color over the dipped berries for contrast.

Add sugar-free sprinkles if desired.

Refrigerate the strawberries for at least 30 minutes, or until the chocolate firms up.

Store any remaining strawberries in the refrigerator.