Rinse the strawberries gently under cool water and pat them dry with paper towels.

Place the strawberries on a clean towel and let them air dry for about 30 minutes.

Line a baking sheet with parchment paper and set it aside.

In a microwave-safe bowl, add the white chocolate melting wafers. Microwave for 30 seconds, then stir. Continue heating in 15-second intervals, stirring until fully melted and smooth.

If the chocolate feels thick, stir in up to ½ teaspoon of coconut oil.

In a second bowl, add the pink chocolate melting wafers and repeat the melting process using the same method.

Take a strawberry by the stem and dip it into the white chocolate, rotating to fully coat.

Place the dipped strawberry on the prepared parchment-lined baking sheet. Repeat with half the strawberries in white chocolate.

Dip the remaining strawberries in pink chocolate using the same method.

Let all strawberries sit at room temperature for about 10 minutes to start setting.

Transfer leftover white chocolate into a piping bag and drizzle over the pink strawberries. Repeat with pink chocolate over white strawberries.

While drizzle is still wet, sprinkle with white nonpareils or pink sanding sugar if desired.

Allow strawberries to sit at room temperature for another 30 minutes until fully set.

Store in the refrigerator until ready to serve.