Prepare chocolate-covered strawberries by melting the chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.

Dip each strawberry into the melted chocolate, allowing excess to drip off, and place on a parchment-lined baking sheet. Refrigerate for 30 minutes to set.

For heart-shaped cookies, preheat the oven to 350°F (175°C). In a medium bowl, whisk together flour, baking powder, and salt.

In a large mixing bowl, cream together softened butter and sugar until light and fluffy. Add the egg, vanilla extract, and almond extract, mixing until combined.

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Roll out the dough to 1/4 inch thick and cut out heart shapes with a cookie cutter.

Place cookies on a baking sheet and bake for 8-10 minutes. Allow to cool completely before decorating with royal icing.

For brownie bites, preheat the oven to 350°F (175°C) and grease a mini muffin tin. Melt the butter in a saucepan over low heat.

Remove from heat and stir in sugar, eggs, and vanilla extract. In a separate bowl, combine cocoa powder, flour, salt, and baking powder, then gradually add to the butter mixture.

Pour the batter into the mini muffin tin, filling each cup about 2/3 full. Bake for 15-18 minutes, checking for doneness with a toothpick.

Allow brownie bites to cool before serving.