Place orange strips in a saucepan of cold water and bring to a gentle boil for 1 minute. Drain and repeat two more times to remove bitterness.

Combine sugar and water in the pan; stir over medium heat until sugar dissolves, then add peels and reduce to a low simmer. Cook for 45 minutes until strips turn translucent and syrup thickens.

Transfer peels in a single layer to a wire rack set over parchment paper. Let air-dry for at least 4 hours or overnight until tack-free.

Melt the chopped chocolate and coconut oil together in 30-second intervals in the microwave, stirring between each until smooth and glossy. Dip each peel halfway, letting excess drip back into the bowl.

Return dipped peels to the rack, optionally sprinkle with flaky sea salt, and chill for 30 minutes until the chocolate is firm.