Line a cookie sheet with baking paper.
Trim any sticky bits off the stroopwaffles with scissors so they have a relatively neat edge.
Place the chocolate in a deep sided plastic container with the coconut oil. Microwave on high for 1 minute, remove and stir vigorously until all the callets are melted and the texture is smooth and glossy. Add colour during this process if using. Return to the microwave for short bursts as needed if the chocolate is not all melting together. Be cautious as you can easily cook your chocolate at this stage rendering it useless except to eat!
Dip each stroopwaffle into the chocolate coating only half, but try and be equal on both front and back. Lay on the lined cookie sheet and quickly sprinkle the chosen decoration on top so they will set in the chocolate. Place into the fridge to set while you make the Royal Icing.
Make the royal icing and colour according to your theme.
Pipe your decorations onto the stroopwaffles. You can fix a lot of mistakes at this point. Allow to set and keep in the fridge until you eat them.
Hoppy Easter!