Cut top off of strawberries and make a small cut in the bottom of the strawberry so it can stand up on its own, but do not make it big enough to create a hole in the bottom. Scoop out the insides of the strawberries. Line a baking 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 the baking sheet. Place in refrigerator to harden for 10 minutes. In a medium bowl, stir together the Jell-O and boiling water until the Jell-O dissolves. Add the White Rum and cold water, and stir to combine. Using a container with a spout, pour Jell-O into the strawberries. Fill as much as you can because Jell-O will shrink as it sets. Refrigerate for 3-4 hours or until Jell-O is firm.