Wash the strawberries gently under cool water and thoroughly dry with a paper towel.

Melt the white chocolate using a double boiler or microwave. If using a double boiler, fill a saucepan with about an inch of water and bring to a simmer. Place the chopped white chocolate and coconut oil in a heatproof bowl that fits snugly over the saucepan, ensuring the bottom of the bowl doesn't touch the water. Gently heat the chocolate, stirring frequently, until it's almost completely melted. Remove from heat and continue stirring until smooth.

If using a microwave, place the chopped white chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well after each interval, until the chocolate is almost melted. Remove from the microwave and stir until completely smooth.

Stir in the coconut oil until fully incorporated into the melted chocolate.

Add the pink or rose candy coloring, a few drops at a time, until you achieve your desired rose hue.

Hold a strawberry by its green cap and dip it into the melted chocolate, swirling to coat evenly. Gently tap off any excess chocolate.

Place the dipped strawberry on a parchment-lined baking sheet or silicone mat.

Repeat with the remaining strawberries.

In a small bowl, mix a small amount of edible rose gold luster dust with a few drops of high-proof alcohol (vodka or everclear) or lemon extract until you achieve a paint-like consistency.

Using a fine-tipped food-safe paintbrush, gently paint the rose gold mixture onto the chocolate-covered strawberries. Allow the luster dust to dry completely.

If desired, add sprinkles, edible glitter, or other decorations while the chocolate is still slightly wet.

Let the chocolate set completely before serving or packaging.