Peel fruit and remove any excess pith. Divide into sections, taking care to preserve the membrane.

Line a jelly roll pan or sheet tray with parchment or waxed paper.

Melt chocolate and coconut oil in a microwave or double boiler, stirring often. Dip citrus sections into the chocolate, place on the prepared pan, then sprinkle with salt.

Place tray in a refrigerator or freezer to harden chocolate before serving.