I would not do that for this recipe. First, the flavor of the coconut oil would overpower the delicate taste of the pecans. Second, I'm not sure the texture would be right, substituting coconut oil for butter in this recipe.
If I could not use butter in these, for whatever reason, I would use organic non-hydrogenated shortening (Spectrum brand is what I use - I often bake cookies for someone who cannot have any dairy products), or perhaps a combination of shortening and coconut oil - as long as the coconut oil did not have too strong a flavor. Shortening should be substituted one for one as well. ;o)
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If I could not use butter in these, for whatever reason, I would use organic non-hydrogenated shortening (Spectrum brand is what I use - I often bake cookies for someone who cannot have any dairy products), or perhaps a combination of shortening and coconut oil - as long as the coconut oil did not have too strong a flavor. Shortening should be substituted one for one as well. ;o)