Start by lining your muffin tin with parchment paper liners.
In a microwave-safe bowl, combine the semisweet chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until fully melted.
Spoon a small amount of melted chocolate into each muffin liner, covering the bottom. Refrigerate for 10 minutes to firm up.
In a mixing bowl, combine the shredded coconut, maple syrup, coconut flour, and sliced strawberries. Mix until well combined.
Spoon the coconut filling into each chocolate-lined cup, filling them 3/4 full. Smooth the top with a spatula.
Pour the remaining melted chocolate over the coconut filling in each cup, ensuring complete coverage. Tap the muffin tin to release air bubbles.
Return the muffin tin to the refrigerator and let the cups set for at least 30 minutes, or until the chocolate is firm.
