Wash the strawberries and pat them thoroughly dry with paper towels (otherwise chocolate won‘t stick to them). Don‘t remove the leafy ends!
Melt the chocolate using a double-boiler method (for other methods see recipe notes section): In a medium pot bring water to a boil. Place a heat-proof bowl over the top (it can be a glass, ceramic, or metal bowl, not plastic). The bowl can‘t touch the water surface. Add the chopped chocolate, coconut oil, and vanilla extract to the bowl. Heat the chocolate over the lowest heat, stirring all the time, until the chocolate is melted.
Dip the strawberries in chocolate: Pick a strawberry by the top leaves and dip it in the melted chocolate, shake gently to remove any excess chocolate. When you have not much chocolate left, you can help yourself with a teaspoon. Note: Some strawberries have very fragile leaves that will fall off right when you want to pick them. If this is what you’ve got you can stick the strawberries on a fork and pour the chocolate with a teaspoon over the strawberries until they are coated on all sides.
Decorate the strawberries: you can sprinkle them with finely chopped chocolate, nuts, ground freeze-dried strawberries, or sprinkles while the chocolate is still not set (that’s the only way they will stick to the chocolate). If you want to drizzle them with milk or white chocolate it‘s better to wait until the chocolate coating is set.
Place the strawberries on a tray lined with parchment paper.
Leave the strawberries on the counter and wait until the chocolate is set or place the tray in the fridge, to speed up the process (it should take about 15 minutes or a little longer). The strawberries taste best at room temperature.