Using it cup-for-cup for a substitute for a solid fat like shortening and butter, OR liquid oil, should work well for you as a general guideline.

Over the years I've found in some recipes for baked goods I can use up to 25% less fat if using coconut oil, and still get the same results. That was one of the suggestions from one of the coconut oil companies when I first started using coconut oil a decade + ago. It depends on the type of recipe, ratio of ingredients in the recipe, and what does the fat contribute to the recipe. Often quick breads have a LOT of oil in them, and using less total fat when substituting coconut oil worked well, as an example.

Congratulations on your new coffee grinder. I'm sure it will get a workout! I made flaxmeal for years and years, but I've switched to a blend of flax and chia seeds and grind it and store it in the freezer. It turned out I was using both of them more often than not, so why not mill them together.....

-Grainlady

I've been successful using it evenly in cooking. I've only used it once or twice in baking, so I'll defer to there's on that.

I have always used less oil in recipes as a rule. So i do the same for coconut oils. All coconut oils vary in processing so find the most pure and study the processing methods. (can't find the link) but i have two that i like. One does have the coconut flavor that i don't want in some things. I also lower the cooking temp a bit.
I've been making crackers, wheat thin style full of grains and lower the temp and cook a bit longer to get the crisp we like.

My little spice grinder gets a work-out. I love it.
1/4 cup flax seed
1/4 cup chia
1/4 cup mustard seed
tbsp of mixed dried smoked peppers and herbs of choice

Soak in 1/2 cup cold water for an hour on the counter, then add 1/4 cup ac vinegar
and let rest in the fridge for a few days. You can add a bit of sweet of choice. I like the madhava coconut sugar as it is brown and nutty like a brown sugar. Such a good healthy sandwich mustard spread. Flax when ground and soaked has a nice natural thickener to it like a gelatin.

I also add the dried ground blend to my cracker recipe.

When using coconut oil it in its liquid state, be sure what you're adding it to isn't too cold, as it will harden below 76(or so)degrees and will be difficult to mix in evenly.
When used as a solid it is lovely in biscuits instead of shortening(which I don't use at all). I often use half CO and half butter when butter or shortening is called for.

We love it. I use it for cooking mainly and use it with or in place of olive oil or bacon drippings. YES, BACON DRIPPINGS. I often wonder why somebody doesn't sell bacon drippings --- there would be a market for it. It lasts forever in the fridge and how do you make --- oh --- another topic. sorry.

Yes, coconut oil is a very healthy substitute for olive, peanut and other oils. Great for deep frying.

Thanks for all the suggestions about the oil and the grinder. The solid nature of coconut oil is a PITA but will need to adjust to it. Started discussing with family as there is now only coconut oil and EVOO in the kitchen. There will be a learning curve as we all thought for so long that coconut oil was bad for you.

Deep frying......always wanted to get a deep fryer. Heard the new ones use a lot less oil. Have to think on that.

RyseRyse, I can go to a local Cuban meat market and get rendered pork fat for free (for making tamales), and that is probably why no one sells bacon drippings. People want bacon more than they want bacon drippings, and so they always end up with more bacon drippings than they can use. As much as I like to use it, I still throw out more than I use.

I've only used coconut oil in cookies and pie crust, and so I've only substituted it for solid fat as opposed to liquid. I substituted it on a one to one basis, and so I do not know if it would be possible to use less with the same results, but I do like the flavor. I have not found any acceptable substitute for pork fat when making tamales, however.

Oh so right about adding coconut oil (liquid) to cold ingredients!!! Make sure your eggs are room temperature, and you may need to take the chill off of milk, yogurt, or other cold ingredients (few seconds in the microwave), otherwise you'll end up with chunks of solid coconut oil.

The "solid nature of coconut oil is a PITA but will need to adjust to it" isn't a problem if you leave your coconut oil at room temperature, especially during warmer weather in an ambient temperature warmer than 70-degrees F. It gets harder the cooler the ambient temperature, but I've never stored coconut oil in the refrigerator - EVER. As part of the "Seven Survival Foods", I store enough coconut oil for 3-years (which I do of all the "Seven Survival Foods") and rotate it regularly and it's stored in a cool basement storage room until I move it to the kitchen. Several years ago I kept a cup of Nutiva Coconut Oil in our pantry for several years after the use-by date to see if it would go rancid. It never did and I finally went ahead and used it for homemade deodorant mixed with baking soda, cornstarch and essential oils.

I mix coconut oil with homemade peanut butter or almond butter. You can purchase it already mixed, but it's a lot cheaper to do-it-yourself.

I use several brands, and LouAna brand (I can get it at Wal-Mart and Dillons/Kroger) doesn't have any coconut flavor, and it's also the least expensive I can purchase locally, and use it when I don't want any coconut flavor. I like to use a brand that has the light coconut flavor in baked goods that has chocolate in it. It's my little "secret" flavoring ingredient in brownies. Coconut oil is also great in homemade yeast bread to help slow staling and mold.

I also use coconut oil in many of my homemade "convenience" foods that call for shortening or butter - pancake mix, baking mix, Magic Mix (a mixture of powdered milk, cornstarch and coconut oil - used for making homemade Fudgsicles, pudding, cream of ______ condensed soup, Pesto Alfredo Sauce, etc.).

There are all kinds of things you do with coconut oil (see link below). I always wipe any off a spoon and use it as hand lotion. I apply it to my face each morning and night. I often make a hot beverage mid-morning and add a dollop of coconut oil and a tablespoon of gelatin powder as a pick-me-up (I get up around 3 a.m. daily) and it keeps me from snacking.

For bacon grease.... I purchase packages of bacon ends from a local meat packing company and will cook the entire package. Much cheaper than buying bacon and you can use it in nearly the same ways you would strips. I strain the bacon grease, put it in mini-muffin tins and make bacon grease "pucks" and freeze them in a vacuum-sealed container. I freeze the cooked bacon ends on a flat cookie sheet in a single layer, then portion them in snack-size plastic bags and vacuum-seal them in a FoodSaver bag. The bacon pieces work in egg dishes, topping a BLT (sandwich or salad), etc.....

-Grainlady

Here is a link that might be useful: 101 uses for coconut oil

I always forget that coconut oil solidifies when you add cold ingredients to it. If you are looking to add more coconut oil to your diet don't forget to eat a teaspoon of it here and there - it's great for curbing cravings. The whole family does this and I give it to my dog as a treat as well.
I wish I can remember where I read this but it was advised against saving coconut oil for multiple frying as it breaks down into a substance not good for your body. It was recommended for one time use in fried goods only. I am guessing if you are looking to use it for better health then making fried foods won't be an issue but I thought I'd put it out there regardless.

Palm oil (palm kernel oil or red palm oil) are suggested for deep-frying or stir-frying at a high heat, instead of coconut oil, because it can be used at a higher frying temperature than coconut oil. You can get virgin red palm oil from Tropical Traditions. Red palm oil is full of vitamins and antioxidants.

-Grainlady

For best coconut oil, look for expeller pressed, extra virgin oil. We get a big jar of it here in Costco. Way cheaper than whole foods. For the rare deep frying, I almost exclusively use avocado oil now (smoke point of 500 degrees.) Again from costco where it is not too expensive.

Virgin coconut oil will have the coconut taste, refined will not. I keep both on hand for different uses. LouAna and Spectrum have refined(Spectrum also has virgin)and are more common in grocery stores than other brands, unless the store has a natural foods/health foods section where you'd have more brands available.

In general is unrefined coconut oil better for you? Should you just use refined when the taste would be a problem?