Line a baking sheet with wax paper or parchment paper and make sure the strawberries are fully dry.

Melt the semi-sweet or dark chocolate with 1/2 tablespoon of coconut oil in a microwave-safe bowl, stirring every 20 to 30 seconds until smooth.

Hold each strawberry by the stem and dip it into the melted chocolate, leaving a small amount of strawberry showing near the top if desired. Place the coated strawberries on the prepared tray.

Let the chocolate set slightly, then use your hands or a spoon to gently shape the coated strawberries into an oval football-like form if needed.

Melt the white chocolate with the remaining 1/2 tablespoon of coconut oil until smooth.

Transfer the white chocolate to a piping bag, squeeze bottle, or zip-top bag with a tiny corner snipped off, then pipe a straight line down the center of each strawberry and add short crosswise lines to resemble football laces.

If using black decorating gel instead of white chocolate for the laces, let the chocolate coating firm up first, then pipe the laces on top.

Refrigerate the strawberries for 15 to 20 minutes, or until fully set, before serving.