Special Ingredient Chocolate Covered Strawberries

Pour the chocolate chips into a microwave safe bowl and microwave for 30 seconds. Stir the chips and microwave in 20-second intervals, stirring in between. Add the coconut oil and stir. You want the chocolate to be slightly liquid and pourable, so add a spoontip-ful of coconut oil as needed. Dip strawberries and place on wax paper. Refrigerate until chocolate is hardened.

Note: Normally I use canola oil to thin out the chocolate but I was all out the last time. My eyes fell upon the coconut oil and I realized how perfect it was! It added a little flair of flavor and helps the chocolate solidify better than canola because of its naturally solid state.