Wash strawberries gently and dry them completely with paper towels. Ensure zero moisture remains, or the chocolate will seize.

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

In a microwave-safe bowl, melt the blue candy melts in 30-second intervals at 50% power. Stir well after each interval until completely smooth. Stir in coconut oil if the mixture needs thinning.

Holding a strawberry by its green stem, dip it directly into the melted blue candy, turning to coat all sides evenly.

Lift the berry out, gently tapping the side of the bowl to let excess chocolate drip off. Scrape the bottom against the lip of the bowl and place on the prepared baking sheet. Repeat with remaining strawberries.

Allow the blue coating to set completely at room temperature, about 10-15 minutes.

Melt the pink candy melts using the same microwave method. Transfer to a small piping bag or ziplock bag and snip off a tiny corner.

Drizzle the pink candy over the set blue strawberries in a quick zig-zag pattern.

Working quickly before the pink drizzle sets, generously sprinkle the edible glitter over the berries so it adheres to the wet candy.

Let set completely before transferring to a serving platter. Enjoy immediately or store loosely covered in a cool place.