Line a small rimmed baking sheet with parchment.
Rinse and pat dry strawberries.
Over medium heat, warm a large saucepan.
Add 3 cups water and simmer.
Fit a small glass bowl inside saucepan, creating a double boiler.
Decrease heat, ensuring water does not splash into bowl.
Add chocolate and coconut oil, stirring occasionally, until melted and combined.
Holding strawberries by stems, dip each in melted chocolate.
Lay on the prepared baking sheet and refrigerate for 30 minutes, until set.
Serve or store refrigerated.