In a large pot with a tight-fitting lid, heat the coconut oil over medium-high heat. Add 3 kernels. When they pop and the is oil sizzling, sprinkle in the sugar. Immediately add the 1/2 cup of popcorn. Cover and shake the pot until the popping slows down, about 2-3 minutes. Be sure to continue to shake the pot so it doesn't burn.
Remove from the heat and immediately pour onto wax lined baking sheets or baking mats. Make sure you do this step immediately or the popcorn will burn.
Melt chocolate in a microwave-safe bowl for 60-90 seconds on 50% power. Stir together. Continue to heat in 15-second intervals, stirring after each one, until fully melted. Drizzle melted chocolate over popcorn.
Allow to cool until chocolate is hardened. Store in airtight container.