Add the white chocolate chips and the coconut oil to a double boiler, or just use a metal bowl over a pot of boiling water. Melt over medium heat until thoroughly melted.
Ratio is 4:1, so every cup of chocolate chips, you should use 1/4 cup of coconut oil.
Dredge the strawberry into the melted chocolate and cover all the way up to the green top.
Roll the strawberry in the almonds to thoroughly coat. Place on a parchment lined cookie sheet and put in refrigerator to chill and enjoy!