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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.
I use coconut oil for baking because it makes a good substitute for the nasty, dangerous, artificially saturated vegetable shortenings like Crisco. 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.