• Line a cookie sheet with parchment paper.
• If you're melting the chocolate on the stovetop, place the chopped chocolate in the top of a double boiler over simmering water. This method keeps the chocolate away from direct heat, which allows it to melt at a low enough temperature to prevent scorching and separating.  Keep stirring until the chocolate is completely melted.  
• If you're melting the chocolate in the microwave, place the chopped chocolate in a microwave-safe container and heat it on 50% power for one minute. Stir, then continue heating in 30-second increments on 50% power, until the chocolate is completely melted.
• Dry the strawberries with paper towels to help the chocolate adhere better, then spread the shredded coconut out on a plate in an even layer.
• Dip the strawberries in the melted chocolate, letting the excess drip off (you can use a spoon to help catch the dripping chocolate), then immediately press them into the coconut, turning to coat both sides. Place the shredded coconut- and chocolate-covered strawberries onto the prepared cookie sheets to cool.
• When finished dipping all of the strawberries, transfer them to the refrigerator to cool and harden until ready to serve.

Bon appétit!