Line a large baking sheet with wax paper or a Silpat baking mat. Set aside. Thoroughly rinse strawberries with cold water, and pat dry with a paper towel. Place on the prepared baking sheet and allow to air dry for one hour or until completely dry.
Place dark chocolate chips and one-half tablespoon coconut oil in a medium microwave-safe bowl. Microwave on high for 20 seconds at a time, stirring in between each 20-second section until melted and creamy smooth.
Dip half the strawberries into the dark chocolate until covered. Gently drag the bottom of the strawberry against the side of the bowl to remove (and save) any excess chocolate before transferring to the baking sheet.Optional: If using two types of chocolate chips, repeat Steps #2 and #3 with the semi-sweet chocolate chips, one-half tablespoon coconut oil, and the remaining strawberries.
Once all strawberries are dipped, place the baking sheet in the refrigerator until the chocolate “sets,” approximately 20 minutes.
When ready to decorate, place the white chocolate chips and the remaining coconut oil in a medium microwave-safe bowl. Microwave, 20 seconds at a time, stirring between each 20-second section until melted and creamy smooth. Carefully drizzle the melted white chocolate over half the chocolate-covered strawberries with a spoon.Tip: For better control, use a pastry bag fitted with a very small tip or an empty squeeze bottle for this step.
Place the finely chopped pecans in a small bowl and set aside.
Dip the bottom of each remaining strawberry in the melted white chocolate and then carefully dip into the bowl of chopped pecans. Swirl until the bottom of each strawberry is completely coated in nuts. Transfer to the baking sheet with the other strawberries and return to refrigerator until set, approximately 20 minutes.
When the chocolate is firm, remove the baking sheet from the refrigerator and serve immediately.