Thoroughly clean and pat dry your apples. Trim the stems and insert sticks.
Coat a sheet of parchment paper with coconut oil and set aside.
Fill a pot halfway with water and bring to a boil. Once at a boil, place a metal bowl over the pot and pour in the chocolate. Melt the chocolate and keep it over heat so that it retains a silky consistency.
Carefully take apple by the stem and swirl it around inside the chocolate, making sure you get an even coating. Immediately transfer to parchment sheet and let cool until completely dry.
When the shininess has gone away and the apple has a matte finish, it’s ready. Dig in!