Dip the washed and dried strawberries in the melted coconut oil to coat. Place them on a cooling rack set over a baking sheet to catch the drips. Once the strawberries are dipped, place the tray in the freezer for a few moments to harden the oil. Dip the strawberries again in the melted oil (double coat the berries), then, while the oil is still wet, roll the berry around in the toasted coconut, lightly pressing the coconut into the oil. Place the berry back on the cooling rack over the tray, and store in the fridge until the oil has hardened (just a couple minutes), or until ready to serve.