Wash strawberries and pat completely dry with paper towels. Any moisture will prevent the chocolate from adhering properly. Line a baking sheet with parchment paper.
In a microwave-safe bowl, combine chocolate chips and 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
Hold each strawberry by the stem and dip into the melted chocolate, swirling to coat about 3/4 of the berry. Let excess chocolate drip back into the bowl.
Place dipped strawberries on the prepared baking sheet. If using sprinkles, add them immediately while the chocolate is still wet.
If using white chocolate drizzle, melt white chocolate chips with remaining 1 tablespoon coconut oil. Transfer to a small zip-top bag, snip off a tiny corner, and drizzle over the strawberries.
Refrigerate for 30 minutes until chocolate is completely set.
Best enjoyed within 24-48 hours. Store in an airtight container in the refrigerator, placing parchment paper between layers.