White Chocolate Covered Strawberries

Line a baking sheet with parchment paper.

In a microwave-safe bowl, combine the white chocolate melting wafers and coconut oil (or shortening).

Microwave in short intervals, stirring between each, until the chocolate is completely melted and smooth.

Holding a strawberry by the stem, dip it into the melted white chocolate, coating it almost to the top.

Allow any excess chocolate to drip off, and gently scrape the bottom of the strawberry against the rim of the bowl.

Place the dipped strawberry on the parchment-lined baking sheet. Repeat with the remaining strawberries.

Allow the white chocolate to set completely. You can place them in the refrigerator to speed this up.

For the pink drizzle, add a few drops of red food coloring to any leftover melted white chocolate and stir to combine.

Transfer the pink chocolate to a piping bag or a plastic bag with the corner snipped off and drizzle over the strawberries.

Melt the semi-sweet chocolate chips and transfer to another piping bag. Drizzle over the strawberries.

Let the drizzles set completely before serving.