Coconut Oil Vs Vegetable Shortening

Okay, grab your mug and sit down, because we need to have a serious chat. It's about the great fat war happening in your kitchen right now. I'm talking about coconut oil versus vegetable shortening.

You know the drill. You’re halfway through making cookies, and the recipe calls for one of them. Panic sets in. Which one won't ruin your life and your dessert?

Let’s be real: we’ve all got a tub of that white, waxy shortening shoved in the back of the cupboard. You know, the one that’s been there since 2019? It’s the ghost of baking past.

Then there’s coconut oil, the hipster of the pantry. It’s all expensive jars and wellness blogs. But does it actually perform?

The Taste Test (Because Flavor is Everything)

Vegetable shortening is a blank slate. It has zero flavor. It’s like the Switzerland of fats—neutral and totally boring.

If you want your pie crust to taste only of butter and flour, shortening is your buddy. It never gets in the way.

Coconut oil, though? It shows up with a personality. Unrefined coconut oil smells like a tropical vacation. That’s great for a smoothie, but weird for a chocolate cake. You’ll taste the beach, not the cocoa.

Refined coconut oil is the polite cousin. It strips away that coconut scent, making it much more neutral. But it still costs three times as much. Is it worth it? That’s the million-dollar question.

Can You Substitute Shortening With Vegetable Oil at Laura McDonald blog

Texture: The Fluff vs. The Flake

This is where the science gets fun. Shortening is plastic. It stays solid at room temperature and creams with sugar like a dream. Your cookies will be thick, soft, and almost greasy in the best way.

Vegetable shortening also has a high smoke point, so it’s great for frying. Donuts? Yes, please. But it leaves that waxy film on your tongue sometimes. You know the one.

Coconut oil is a drama queen. It melts at exactly 76°F. That means in summer, it’s a liquid. In winter, it’s a rock. You have to wrestle it out of the jar with a spoon.

For baking, coconut oil makes things crisper. Think shortbread cookies that shatter. It doesn’t cream as fluffy as shortening, so your cakes might be denser on the bottom. It’s a trade-off.

For pie crusts, shortening wins hands down. It creates those flaky layers that shatter like glass. Coconut oil gives you a crumbly, sandy crust that falls apart in your hand. Which do you prefer?

The Health Hype (Or, How to Feel Guilty Either Way)

Let’s not pretend. Shortening is hydrogenated oil. That’s the bad guy. It’s basically liquid vegetable oil that’s been pumped with hydrogen gas until it becomes solid. It contains trans fats, which your doctor really wants you to avoid.

Crisco vs Coconut Oil: The Ultimate Verdict - The Coconut Mama

Modern shortening is "zero trans fat," but that's a lie. It just has tiny amounts. It’s still processed, shelf-stable goo.

Coconut oil has a reputation as a "health food." But hold your horses. It’s 90% saturated fat. That’s more than butter. It’s not a magic bullet. It’s just another fat.

Is it better? Maybe. It has medium-chain triglycerides (MCTs), which some studies say boost metabolism. But you’d need to eat a jar a day to see results. So, moderation is the boring but true answer.

Really, the health argument is a wash. Both are fats. Both are delicious. Neither is kale. Stop pretending.

The Baking Showdown: When to Use What

Here’s my cheat sheet. Use shortening for: pie crusts (flaky!), biscuits, fluffy sugar cookies, and deep frying. It’s the workhorse.

Use coconut oil for: vegan baking, granola bars, crispy treats, and anything you want to taste faintly of vacation. It’s the specialist.

Can You Mix Shortening And Vegetable Oil at Rachel Morgan blog

Ever tried mixing them? Fifty-fifty in a cookie recipe? Chef’s kiss. You get the fluff from shortening and the crisp edge from coconut oil. You’re welcome.

But here’s the truth: butter is better than both. I know, I know. But we’re talking about the replacements. If you can’t have dairy, shortening wins for texture. Coconut oil wins for flavor if you want that coconut vibe.

A Final, Awkward Tip

Don’t melt coconut oil for a cake unless the recipe says so. If you use it liquid, it’s like oil—no air trapping. Your cake will be a brick. A very fragrant, sandy brick.

Shortening is forgiving. You can mess it up and still get a decent cookie. Coconut oil is a bit of a diva. Treat it with respect.

So, which one lives in your pantry? Be honest. If you said "both," you’re my kind of cook. If you said "neither," you’re a liar and probably live on air and kale. No judgment. Okay, maybe a little.

Go forth and bake something greasy. And say hi to that dusty shortening tub for me.