Coconut oil for frying rosette cookies?
Anyone used virgin coconut oil as part or all of the oil for making these?
I mean the kind with the "branding iron" design: wand attached to a decorative shape, which is dipped into batter, then hot oil.
I am thinking that because it is solid at room temp and colder, it would make these fragile cookies sturdier. Not keen on committing a lot of pricey oil to this if the results don't merit it. If you've done this, how did it work? Thanks in advance.