Carefully wash and completely dry the strawberries.

Use a sharp knife to cut the strawberries into pieces roughly the size of a nickel.

Lay the strawberry pieces cut side down on a paper towel for about 10 minutes; this will absorb some of the juices and moisture in the berries.

Prepare a baking sheet with parchment paper.

Follow the package instructions for melting the chocolate; we opted for the microwave method which was perfectly fool proof.

When the berries have had enough time to rest and the chocolate is ready, pour it out onto the parchment paper.

We then swirled it into a circle while evening out the thickness.

Place the strawberries one at a time cut side down into the chocolate.

Dust the top with the raw coconut, pressing the larger pieces into the chocolate just a bit.

Chill in the refrigerator until solid then cut into chunks with a sharp knife.

I found that just placing the tip of the knife into the hard chocolate in different places would cause it to splinter and break on its own in most spots.

Keep chilled until ready to serve.