Chocolate-Covered Strawberry Footballs

1. Rinse strawberries well and dry completely.
2. In a heat-safe bowl, melt chocolate chips with coconut oil in the microwave, 30 seconds at a time, stirring until smooth (or melt on the stove).
3. Hold each strawberry by the stem, dip into the melted chocolate, let excess drip off, then place on a parchment-lined baking sheet.
4. Transfer to the freezer for 10 minutes to set.
5. Melt white chocolate in 15-second increments until smooth.
6. Transfer white chocolate to a piping bag or zip-top bag (snip a tiny corner).
7. Pipe one line down the center of each strawberry, let it set slightly, then pipe 3–4 small lines across to make the football laces.
8. Place back in the fridge to set, then serve and enjoy!