Chocolate Covered Strawberries

Ingredients

Instructions

1. Preheat the oven to 350 degrees.
2. Spread the coconut on an ungreased baking sheet in an even layer. Place coconut in the oven for 10-15 minutes checking it every couple of minutes. You may want to rotate the cooking sheet as the coconut in the back tends to toast more quickly. Coconut should be a caramel color when toasted.
3. Create a double boiler using a saucepan and a glass bowl. Fill the sauce pan about 1/4 full with water. Place the glass bowl in the pot. NOTE - Be sure the bowl doesn't touch the water or the chocolate will melt.
4. Turn the stove on to medium high heat. Place chocolate and coconut oil into the glass bowl. Stir occasionally. Once the water begins to boil turn the heat to medium low. You don't want to burn the chocolate.
5. While the chocolate is melting, wash the strawberries well. Then place them on a paper towel to dry. The strawberries need to be fully dry before dipping them in chocolate.
6. Prepare a work area with your toppings; toasted coconut, almond slivers, sea salt, etc. Also, line a baking sheet with parchment paper. Leave space on the work space for the melted chocolate and dry strawberries.
7. Once the chocolate has melted, set it on the work station.
8. Using the stem as a handle, dip the strawberries into the chocolate and let them rest on the parchment lined baking sheet.
9. Allow the chocolate to cool and dry for about 3-4 minutes before dipping it into the topping(s). The chocolate should be warm enough for the toppings to stick but not so wet that they slide off.
10. Cover and store in the refrigerator until ready to serve.