In a microwave-safe bowl, combine the chocolate chips and coconut oil and microwave until the chocolate is melted. Use a rubber spatula to mix until smooth. Let cool just slightly before using. Alternately, this can be done in a double boiler. (See note below)
Add the nuts to the bowl with the melted chocolate. Mix until all of the nuts are coating in the chocolate.
Drop large spoonfuls of the mixture onto the prepared baking sheet. Be sure to space them out enough that they do not run together.
Refrigerate until solid. Store leftovers in an airtight container in the refrigerator for up to 3 weeks. Alternatively, you can store them in the freezer.
Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the water line by the rim of the pan.