Preheat your oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper.

In a medium bowl, whisk together the flour, crushed strawberries, baking powder, and salt until combined.

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.

Beat in the egg and vanilla extract until fully incorporated and smooth.

Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.

Cover the dough and chill in the refrigerator for at least 30 minutes or up to overnight.

Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets.

Bake for 10-12 minutes, until edges are lightly golden but centers remain soft. Cool completely on sheets.

Melt the dark chocolate using a double boiler or microwave in intervals, stirring until smooth. Stir in coconut oil if using.

Dip each cooled cookie into melted chocolate or drizzle over tops. Sprinkle with additional toppings if desired.

Allow chocolate to set at room temperature or in the refrigerator before serving.