Melt chocolate and coconut oil in a small bowl for 30 seconds in the microwave. Stir well; chocolate will continue to melt as you stir. If needed, heat for 15 more seconds and stir well again. Do not overheat the chocolate.
Let mixture cool for at least 20 minutes or until it's nearly room temperature before drizzling over ice cream. Magic shell will stay soft for about 3 hours. If it begins to harden, warm it briefly in the microwave, stirring well.
Store leftovers in an airtight container or jar at room temperature for up to a month (see note). To reheat, microwave in 30 second increments, stirring each time, until softened again.
Notes
Magic shell can be made with white chocolate, dark chocolate, milk chocolate or semisweet chips.
Choose different flavors of ice cream (or sorbet, gelato, frozen yogurt) to create your own combinations, i.e. strawberry ice cream with dark chocolate shell, mocha ice cream with white chocolate, etc.
Serve the magic shell over frozen fruit such as frozen sliced bananas, strawberries, black cherries, mixed berries, mango, pineapple, etc.
Nutrition information does not include ice cream.
If you pour a thick layer of magic shell on the ice cream, it will take a little longer to become a shell. A drizzle works better.