Rinse the strawberries, leaving the green tops on, and pat them completely dry with a clean kitchen towel. Let them sit on the towel for 15 minutes or so to air-dry; any water left on the berries can make the chocolate seize or slide off.

Line a baking sheet or a large plate with parchment paper or wax paper.

Put the chocolate and coconut oil (if using) in a small, deep microwave-safe bowl. Microwave at 50% power in 30-second bursts, stirring after each, until the chocolate is about three-quarters melted, then stir until completely smooth. (Or melt it in a heatproof bowl set over a saucepan of barely simmering water, stirring often and making sure no water gets into the chocolate.)

Hold a strawberry by its leaves and dip it about three-quarters of the way into the melted chocolate, twisting to coat it evenly. Lift it out, let the excess drip back into the bowl, and lightly scrape the bottom against the rim. Set it on the lined sheet. Repeat with the remaining strawberries, rewarming the chocolate for 10 to 15 seconds if it starts to thicken.

For the drizzle, dip a fork or spoon into the remaining chocolate and wave it back and forth over the berries in thin lines.

Refrigerate for 20 to 30 minutes, until the chocolate is firm. Serve the same day for the best texture.