Give the strawberries a quick rinse under cool water, then let them dry completely. If you want to move things along, gently pat them with a paper towel until no moisture remains.
In a small, microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each interval, until the mixture is fully melted and smooth.
Insert a skewer into the stem end of a strawberry. Holding the skewer, dip the strawberry on a diagonal into the melted chocolate so the upper portion is nicely covered.
Tilt the strawberry to the left and then to the right, rolling it gently so each side gets an even coat. Be sure the back is fully covered, but leave a neat triangle of the red berry showing in the front—this will form the penguin’s belly.
While the chocolate is still soft, press two candy eyes just above the uncovered section. Add a small dried apricot triangle underneath the eyes, but still above the exposed berry, to create the beak. Continue decorating the remaining strawberries the same way.
Stand the skewers upright to let the chocolate dry. A foam floral block works perfectly since you can poke the skewers right in. The chocolate will set in about 20–30 minutes at room temperature, or a bit faster if you pop them in the fridge. Once the chocolate has hardened, they’re ready to serve and enjoy!