PREP YOUR WORKSTATION: Line a baking sheet with parchment paper to hold the dipped cones while they set.

MELT THE CHOCOLATE: Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each, until fully melted and smooth.

DIP THE CONES: Submerge the top edges of each waffle cone into the melted chocolate, coating about 1 inch. Tap gently to remove any excess chocolate.

ADD SPRINKLES: While the chocolate is still wet, immediately roll the rims in red, white, and blue sprinkles. Stand the cones upright in cups or a cone holder and allow to cool at room temperature or briefly chill in the refrigerator.

MAKE THE WHIPPED CREAM: Use a hand or stand mixer to beat the heavy cream until soft peaks form. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form. Do not over-mix.

ASSEMBLE: Once the chocolate has set, fill each cone with whipped cream using a spoon or piping bag. Top with one halved strawberry and a few blueberries.