Wash the strawberries and pat them completely dry with paper towels, removing all moisture so the candy shell adheres. Let them sit at room temperature for 30 minutes to prevent sweating.

Line a baking sheet with parchment paper, leaving space so dipped berries can chill without touching. Keep it ready near your melting setup.

Microwave the yellow candy melts with 1/2 tsp coconut oil at 50% power in 30-second bursts, stirring between each, until completely smooth. The coating should look glossy with no visible lumps.

Holding each strawberry by its leaves, dip it into the yellow coating about three-quarters of the way up, leaving a thin band of red just below the leaves. Lay berries on the parchment and let the excess drip off before placing them down.

Chill the tray for 5 minutes until the yellow layer is set and no longer glossy.

Melt the orange candy melts with 1/2 tsp coconut oil using the same 50% power, 30-second burst method and stir until smooth. Keep the consistency fluid for dipping.

Dip each berry into the orange coating about two-thirds of the way up, leaving a stripe of yellow showing near the top. Return berries to the tray without smearing layers.

Chill for 5 minutes until the orange layer firms up.

Melt the white candy melts with the remaining 1/2 tsp coconut oil using the same 50% power, 30-second burst method until fully smooth. Stir until the coating is uniform and pourable.

Dip only the pointed tip of each berry into the white coating, covering the bottom third to create the candy corn stripes. Place berries back on the parchment without twisting.

Chill for 10 minutes until fully set and the candy shell feels crisp. Serve the same day for the freshest, crispest coating.