Line a large cookie sheet with parchment or wax paper. Spread the popped popcorn in an even layer over the prepared baking sheet.

In a medium microwave-safe bowl, combine the white chocolate chips and 2 teaspoons of coconut oil. Microwave at 30-second intervals, stirring well in between each interval, until melted and smooth. This should only take a minute or two. Remove from microwave and stir in food coloring. Drizzle the colored, melted white chocolate over the popcorn using a large spoon,

Repeat step 2 with the semi-sweet chocolate, skipping the food coloring.

While the chocolate is still melty, add the sprinkles and candy. Let the chocolate harden completely before serving. If the chocolate is not hardening, place the cookie sheet in the fridge for 15 to 20 minutes to harden.