In a bowl, over a double boiler, melt the chocolate chips along with the coffee and ¼ cup of the coconut oil
When the chocolate is nice and smooth, remove the bowl and add ½ cup of sugar and ½ teaspoon of vanilla extract. Mix.
Add 1 cup of flour to the mixture and mix thoroughly. The dough should come together. If it's too crumbly, add a few sprinkles of water until it holds together.
Lightly grease a 9-inch or 8-inch square baking pan.
Place the dough in the center and, using your fingers, press out the dough into an even layer, going all the way to the corners. Set aside.
In another bowl, mix the remaining coconut oil with the remaining powdered sugar and 1 teaspoon of vanilla extract.
Add the remaining 1 cup of flour and mix thoroughly. Again, add a few sprinkles of water if the dough is too crumbly. You want it to just hold together.
Put pieces of the dough on top of the layer of chocolate dough and again press into an even layer using your fingertips.
Bake the shortbread in a 300-degree oven for 30 minutes.
Remove the shortbread, spoon over the strawberry preserves and spread in an even layer, then return the pan to the oven and cook for another 15 minutes.
Remove to a rack and using a sharp knife, score the shortbread to make bars. I make three scores horizontally and three vertically to make 16 bars. You can make them bigger or smaller.
Cool the shortbread thoroughly on the rack, and when it's cool, use the knife to separate into squares.