1. Line a large, rimmed sheet pan with wax paper or parchment paper. Set aside. Wash strawberries and pat completely dry with clean paper towels. If desired, thread stem ends of strawberries onto a wooden skewers to make dipping easier. Do not pierce all the way through the berries.
2. Place chocolate chips in microwave-safe bowl. Stir in coconut oil. Microwave on HIGH 1 1/2 minutes, stopping and stirring every 30 seconds, until chocolate is melted and mostly smooth. Stir in vanilla 1/2 teaspoon at a time, mixing after each addition until completely smooth.
3. Immediately dip strawberries into chocolate mixture, holding by skewer or leaves/stem, coating about three-fourths of the way, leaving some red berry visible near the stem. Tap or shake gently to allow excess chocolate to drip off. Place on wax paper-lined pan.
4. If desired, immediately sprinkle with toppings, such as sweetened flaked coconut, festive sprinkles, mini chocolate chips, crushed chocolate or vanilla sandwich cookies, graham cracker crumbs or chopped nuts. Refrigerate 30 minutes before serving.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
