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RECIPE SUBMITTED B Y :Tabitha Myers Lilly
http://welcometomysemicrunchylife.wordpress.com/2011/09/02/coocoo-for-coconut-oil/

 

It is solid until about 75 degrees and it’s smoking point is about 350 degrees making it great for cooking. I use it instead of butter to scramble eggs, deeelish! I don’t recommend using it in dressings or marinades due to the fact that it solidifies at relatively high temperatures. It can however, be used as substitute for butter or shortening in most baking recipes. A good rule of thumb is a 3/4 to 1 conversion although I have used a 1 to 1 conversion without any problems.

Here is a simple cookie recipe that is out of this world!

Coconut Oil Sugar Cookies

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup coconut oil
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Preheat oven to 375 degrees

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the coconut oil and sugar until smooth.

Beat in egg and vanilla.

Gradually blend in the dry ingredients.

Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

Bake 8 to 10 minutes in the preheated oven, or until golden.

Let stand on cookie sheet two minutes before removing to cool on wire racks.

When finished dust cookies with a little extra sugar.

Variation- Consider adding 1/2 tsp lemon zest to batter, or dusting with a flavored sugar like vanilla or rose.

Enjoy!

 

 

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