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Slice the oranges into ¼-inch thick rounds and remove seeds. Bring a pot of water to a boil. Add the orange slices and boil 1–2 minutes. Drain and repeat 2 more times with fresh boiling water to remove bitterness from the peel.
In a medium saucepan, combine 1 ½ cups sugar and 1 cup water. Heat over medium heat, stirring until sugar dissolves.
Add the blanched orange slices in a single layer. Simmer gently for 45–60 minutes, flipping occasionally, until slices are translucent.
Remove slices with a slotted spoon and place on a parchment-lined baking sheet. Let dry several hours or overnight.
Melt 6 oz chocolate and 1 tablespoon coconut oil in the microwave in short intervals or over a double boiler until smooth.
Dip half of each candied slice in chocolate. Shake off excess and return to parchment.
Sprinkle with sea salt, crushed nuts, or edible glitter before the chocolate sets.
Allow chocolate to harden at room temperature or refrigerate for 10–15 minutes.