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May 6, 2013 03:56 PM

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.

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  1. Looks like virgin coconut oil has a fairly low smoke point of 350F, possibly not the best option for deep frying. At what temp do you usually fry these cookies, and have you tried coconut oil for deep frying before?

    1 Reply
    1. re: babette feasts

      Good point. I haven't done it before, and the recipe says 375F. Wonder if any benefit would accrue from using 1:1 coconut to canola.