Rinse and thoroughly dry the strawberries. Any moisture will cause the chocolate to seize, so pat them with paper towel and let them air-dry on a rack for 10 minutes.

Melt the white chocolate chips and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth. If the mixture is too thick to coat, stir in shortening one teaspoon at a time.

Hold each strawberry by the stem and dip it into the melted chocolate, letting the excess drip back into the bowl. Set it point-up on parchment paper.

While the chocolate is still wet, press two mini chocolate chips into the upper third of each strawberry for eyes, pointed side in, and add a black sprinkle below for the mouth if using.

Leave them at room temperature for 20 to 30 minutes until fully set, or slide the tray into the fridge for 15 minutes.

Arrange on a platter and keep refrigerated until 15 minutes before serving.