Insert one lollipop stick into each marshmallow, creating a pop.

In a microwave-safe bowl, combine white chocolate chips and coconut oil. Microwave in 20-second intervals, stirring after each, until fully melted and smooth.

(Optional) Divide the melted chocolate into separate bowls and add a drop of food coloring to each for a colorful drizzle effect.

Dip each marshmallow into the melted white chocolate, ensuring it is fully coated.

Immediately sprinkle pastel-colored sprinkles over the chocolate-coated marshmallow before it sets.

(Optional) Press a few mini chocolate chips into the chocolate coating for added texture and flavor.

Place the finished marshmallow pops onto a parchment-lined baking sheet.

Refrigerate for 10-15 minutes or until the chocolate is set.

Serve chilled or at room temperature.