Line a baking sheet with wax paper. Cut your paper straws in half. Then place ½ of straw into each marshmallow until all the marshmallows
Place your semi-sweet chocolate chips in a microwave-safe bowl. Add 1 teaspoon of coconut oil on top of the chocolate chips.
Microwave the semi-sweet chocolate chips at 50% power for 30 seconds then remove and stir. Continue to microwave the chocolate, 30 seconds at a time, Alternating between heating and stirring.
Roll the marshmallows that you placed on the sticks in the melted chocolate until completely covered top to bottom. Place it on the parchment lined baking sheet.
Place the marshmallow pops in the refrigerator to speed up hardening.
Melt your white chocolate the same way you did the semi-sweet chocolate but without the coconut oil.
Spoon the melted white chocolate into a pastry bag and cut a small tip at the end of the bag. Take the pastry bag and pipe white chocolate over the pops back and forth creating thin lines of white chocolate.
Sprinke the Sprinkles all over the white chocolate then place in the fridge to harden.