Line a large baking sheet with wax paper or a Silpat™ baking mat. Set aside.

Thoroughly wash strawberries 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 the dark chocolate chips and one-half tablespoon of coconut oil in a medium microwave-safe bowl. Microwave the chocolate chips in 20-second increments, stirring in between until melted and completely smooth.

Dip half the strawberries into the dark chocolate until covered. Gently drag the bottom edge against the side of the bowl to remove excess chocolate before transferring it to the baking sheet.

Repeat steps 3 and 4 with the semi-sweet chocolate chips and one-half tablespoon of coconut oil.

Place the baking sheet of chocolate-dipped strawberries into the refrigerator for about 20 minutes or until the chocolate sets.

Place the white chocolate chips and the remaining coconut oil in a medium microwave-safe bowl. Microwave in 20-second increments, stirring in between until melted and completely smooth.

Carefully drizzle the melted white chocolate over half the chocolate-covered strawberries with a spoon. For better control, use a pastry bag fitted with a very small tip or an empty squeeze bottle instead.

Place the finely chopped pecans in a small bowl and set aside.

Dip the bottom of the remaining strawberries in the melted white chocolate and then dip into the bowl of chopped pecans. Swirl until the bottom of each strawberry is completely coated in the nuts. Transfer to the baking sheet with the other strawberries and return to the refrigerator for about 20 minutes or until set.

When the chocolate is firm, remove the strawberries baking sheet from the refrigerator and transfer to a serving plate.

Enjoy and Happy Valentine's Day!