Wash the strawberries under cold water. Thoroughly dry each berry individually with a paper towel. Let them air dry at room temperature for at least 30 minutes. The berries must be completely dry.

Line a large baking sheet with parchment paper or a silicone baking mat.

Place the chopped chocolate (and coconut oil, if using) into a microwave-safe bowl. Microwave on 50% power for 30 seconds. Stir well.

Continue microwaving in 15-to-20-second intervals at 50% power, stirring thoroughly after each interval, until the chocolate is smooth and completely melted. Do not overheat.

Hold a dry strawberry by the leafy green stem. Dip it into the melted chocolate, coating it about 3/4 of the way up.

Gently twist the berry as you lift it out of the chocolate. Lightly scrape the bottom tip of the berry against the edge of the bowl to remove excess chocolate.

Place the dipped strawberry onto the prepared parchment-lined baking sheet. Repeat with the remaining berries.

If desired, scatter solid chocolate squares among the dipped berries on the plate for a rustic presentation.

Let the strawberries sit at room temperature for 15 minutes, then transfer the baking sheet to the refrigerator for 15-30 minutes until the chocolate is fully set.