25 large strawberries
1 (3 oz) box strawberry Jell-O
1 c. water, boiled
1 c. vodka
1 1/4 c. semisweet chocolate chips
2 tsp. coconut oil
Slice off the tops and tips of strawberries, removing the stem and leveling them so they can stand up on a flat surface. Using a small melon baller, gently scoop out inside of strawberry, creating a “shot glass.” Discard insides.
Line a small cooking sheet with parchment paper. Combine chocolate chips and coconut oil in a large bowl and microwave in 30-second intervals, stirring in between, until completely melted. Dip hollowed out strawberries in chocolate and place, cup side up, on baking sheet. Place in refrigerator to harden, 10 minutes.
Meanwhile, make jell-O: In a large bowl, whisk together Jell-O and boiling water until completely dissolved. Add vodka and whisk to combine.
Carefully pour Jell-O mixture into strawberries. Refrigerate until firm, 3 to 4 hours.
Remove strawberries from refrigerator and place on serving plate. Serve.