📋 Instructions

1. 1Line and Prep — Line a baking sheet with parchment paper and set it near your workspace. Wash the strawberries and pat them bone dry with paper towels, leaving the green caps attached for now.
2. 2Melt the Chocolate — Combine the white chocolate and coconut oil in a heatproof bowl and microwave in 20-second bursts, stirring between each, until about 90 percent melted. Stir until completely smooth and glossy, aiming for a temperature around 100 F to 110 F (38 C to 43 C) so it feels warm but never hot to your lip.
3. 3Dip the Ghosts — Hold a strawberry by its green cap and dip it into the white chocolate, turning to coat about three quarters of the way up. Lift it out, let the excess drip back into the bowl, and tap the fork gently on the rim so the coating settles into a wavy ghost hem.
4. 4Add the Faces — Lay the dipped strawberry on the parchment and immediately press two mini chocolate chips in for eyes and one for a mouth. Work quickly, because the coating starts to firm within a minute or two.
5. 5Chill Until Set — Slide the tray into the refrigerator for 20 to 25 minutes, until the chocolate is fully opaque and firm to the touch. You will hear a faint tap when you set one down on the tray, which is your cue that the shell has set.
6. 6Trim and Serve — Twist off the green caps just before serving for a cleaner ghost silhouette, or leave them on as little stems. Arrange the ghosts on a platter and serve chilled.