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1 Substitute coconut oil on a 1-1 ratio for oil or butter. Melt the oil and cool it to just above room temperature before measuring it.  Use a ratio of 3/4 to 1 when substituting coconut oil for shortening. Use the oil in its solid state or melt it first.
To substitute for coconut oil in baking, you'll need another solid fat. You could use butter, but of course it has a distinct flavor, and is expensive.It also yields a somewhat less flaky result, though of course it's super-tasty, and very nutritious. have a recipe using coconut oil for a rice krispie type dessert. it says to melt the solid and then add it to the mixture. I keep kosher, and here in Jerusalem I have not found a coconut oil that has the kosher supervision that I use.