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Hey cookie monsters! Today I baked snickerdoodle cookies using half coconut oil and half butter. They turned out well---a little on the moist side for my liking, but tasty nonetheless. Has anyone tried using ALL coconut oil instead of butter for baking cookies? If so, do you have any tips and/or tried & true recipes that turned out well? Thanks!
Coconut oil is hyped - a new trend, a panacea! It tastes great on certain roasted vegetables, like sweet potatoes, and tastes great in baked goods where a hint of coconut is complementary. It's not always welcome, however, because of high amount of saturated fat.
I saw some crazy combinations, like coconut-flavored mayonnaise, or peanut butter, or ketchup made with coconut oil.
Coconut oil is hyped - a new trend, a panacea! It tastes great on certain roasted vegetables, like sweet potatoes, and tastes great in baked goods where a hint of coconut is complementary. It's not always welcome, however, because of high amount of saturated fat.
I saw some crazy combinations, like coconut-flavored mayonnaise, or peanut butter, or ketchup made with coconut oil.
I hear you, elnina---and I don't disagree about the hype. It's just that I have a very large jar of organic coconut oil (given to me) that I divided into two halves. One half I'll use as a body moisturizer (it lasts forever), and the other half I'd like to use for baking/cooking. I've tried it for frying and I wasn't a fan of the flavor it added to the dish. But I can use it for baking--just seeing if y'all have any good ideas/recipes for cookes and such.
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Quote:
Originally Posted by TotallyTam
I hear you, elnina---and I don't disagree about the hype. It's just that I have a very large jar of organic coconut oil (given to me) that I divided into two halves. One half I'll use as a body moisturizer (it lasts forever), and the other half I'd like to use for baking/cooking. I've tried it for frying and I wasn't a fan of the flavor it added to the dish. But I can use it for baking--just seeing if y'all have any good ideas/recipes for cookes and such.
It's not baking, TT, but I'm not a baker. But do you like popcorn? The kind that you make on the stove-top, I mean, just kernels and oil? If so, try the coconut oil. I'm not a fan of coconut flavor, but I *love* making popcorn with it. It's much like when I use sesame oil to sautee shrimp (NOT for popcorn) in that when you taste it, you're like, "What's that I taste? So yummy! It's a hint of... what?"
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This is sort of a side-note, and I haven't ever used coconut oil in baking (though I cook with it, regularly), but I thought it was worth throwing out there that there is a huge flavor difference in refined vs. unrefined coconut oil.
Refined coconut oil has exactly zero percent coconut flavor or aroma. It still retains all of the health benefits of coconut oil in its original state (medium chain fatty acids like lauric acid), but it's a neutral oil with a higher smoke point than unrefined coconut oil.
Unrefined coconut oil is, well, coconutty. This is because it contains a few more coconut solids. It also has a lower smoke point (350 vs. 450 for unrefined).
I'm not sure that really helps for this thread, but to those who are looking for the health benefits (of which there definitely are! Hype or no hype! I'll refrain from going chemistry nerd on this one, but it's good stuff. ) without the coconut flavor, go for the refined stuff.
I like the butter flavor in my baked goods. But if you have coconut tasting coconut oil, I suggest using it to cook Indian or Thai curries where the coconut flavor is a welcome addition
Coconut oil does tend to burn more easily so turn down the flame a little more..
I has a mild coco-nutty flavor, so its great with coconut shrimp, and oh yes, coconut cake or any tropical flavored food ..especially banana bread, or anything with chocolate..but it does seem somewhat more oily in baked goods, so I usually take out a couple of tablespoons per cup from the recipe so it doesn't weigh it down. The level of moisture seems balanced out just fine.
It's not baking, TT, but I'm not a baker. But do you like popcorn? The kind that you make on the stove-top, I mean, just kernels and oil? If so, try the coconut oil. I'm not a fan of coconut flavor, but I *love* making popcorn with it. It's much like when I use sesame oil to sautee shrimp (NOT for popcorn) in that when you taste it, you're like, "What's that I taste? So yummy! It's a hint of... what?"
Love this idea, thanks!
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It still retains all of the health benefits of coconut oil in its original state (medium chain fatty acids like lauric acid), but it's a neutral oil with a higher smoke point than unrefined coconut oil.
) without the coconut flavor, go for the refined stuff.
