Ingredients:

  • 12 large, long-stemmed strawberries
  • 12 small round shortbread cookies
  • 1.5 cups semi-sweet chocolate chips
  • 1 tablespoon refined coconut oil
  • 1/4 cup white chocolate melting wafers
  • 2 tablespoons freeze-dried raspberry dust
  • 12 lollipop sticks

Instructions:

  1. Wash strawberries gently and lay them on a clean kitchen towel for 30 minutes to air-dry.
  2. Use a fresh paper towel to pat each berry again, ensuring the area near the leaves is bone-dry to prevent chocolate slippage.
  3. Thread a lollipop stick through the center of a shortbread cookie and then insert it halfway into the base of the strawberry.
  4. Place semi-sweet chocolate chips and refined coconut oil in a microwave-safe glass bowl.
  5. Microwave in 30-second intervals, stirring between each, until the chocolate is smooth, glossy, and fully melted.
  6. Dip each strawberry-cookie pop into the melted chocolate, rotating to coat completely, and place on a parchment-lined baking sheet.
  7. Melt white chocolate wafers, drizzle over the pops, and immediately sprinkle with raspberry dust before the coating sets.