Wash and dry berries: Rinse the strawberries under cool water, then pat them completely dry with paper towels. Any leftover water on the surface will make the chocolate clump or slide off.

Bring berries to room temperature: Let the dried strawberries sit on the counter for about 10 minutes. Cold, fridge-chilled berries cause melted chocolate to seize and thicken unevenly.

Melt the white chocolate: Combine the chopped white chocolate and coconut oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring well between each, until smooth and pourable, about 60-90 seconds total.

Set up your dipping station: Line a baking sheet with parchment paper and set it near your bowl of melted chocolate. Keep the mini chocolate chips within reach for decorating right after dipping.

Dip each strawberry: Hold a strawberry by the stem or a toothpick and dip it into the melted chocolate, swirling to coat most of the berry. Let the excess chocolate drip back into the bowl for a couple of seconds.

Place on parchment: Set each dipped strawberry point-up on the parchment-lined sheet, spacing them an inch apart. Work quickly so the chocolate stays soft enough to add the eyes.

Add the eyes: While the chocolate coating is still wet, press two mini chocolate chips near the top of each berry, pointy side in, to look like ghost eyes. Repeat until all the berries are decorated.

Chill until set: Refrigerate the tray for about 15 minutes, until the white chocolate turns matte and firm when touched lightly. Serve cold, within a few hours for the best texture.