This is the easiest dessert on our menu this week. White chocolate may be drizzled over the milk chocolate for a fancier look.
Makes about 20 strawberries
16 ounces semi-sweet chocolate chips
2 tablespoons coconut oil
1 pound fresh strawberries with the leaves (the larger these are, the easier it will be to dip them)
In a double boiler, melt the chocolate and coconut, stirring occasionally until smooth.
Insert toothpicks into the tops of the strawberries.
Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Lay the strawberries on wax paper and allow the chocolate to harden at room temperature. Do not refrigerate them, as the chocolate will get a milky film on it.
To garnish, melt white chocolate with a little bit of coconut oil and drizzle over the dipped strawberries.