Okay, so I’ve been trying to eat a little healthier lately, and I keep seeing coconut butter pop up in recipes as a substitute for regular butter. I was like, “What the heck is coconut butter?” Turns out, it’s pretty much just pureed coconut flesh. Sounds simple enough, right? So, I decided to give it a shot in my usual baking.
My Baking Experiment
First, I grabbed my favorite chocolate chip cookie recipe. It’s the one my grandma used to make, so I’m pretty attached to it. It calls for a cup of softened butter. I measured out the same amount of coconut butter – it was a bit thicker than I expected, kind of like a really thick paste.
Next, I dumped the coconut butter into my mixing bowl and added the sugars, just like the recipe says. I turned on my mixer and… well, it was a little different. The coconut butter didn’t cream together with the sugar quite as smoothly as regular butter does. It stayed a bit chunky, but I figured it would probably be fine.
I continued with the recipe, adding the eggs and vanilla, then slowly mixing in the dry ingredients. The dough looked a bit… denser than usual. I was a little worried, but I scooped it onto my baking sheet anyway.
I popped them in the oven at the usual temperature and time. The smell was definitely different – more coconutty, obviously! When I pulled them out, they looked a little flatter and more spread out than my regular cookies.
Results
- Texture: They were definitely chewier. Not in a bad way, just… different. More like a soft, chewy candy than a crisp cookie.
- Flavor: The coconut flavor was there, but it wasn’t overpowering. It actually added a nice, subtle sweetness. My family liked it.
So, overall, would I substitute coconut butter for regular butter again? Maybe! It depends on what I’m making. For cookies, it was an interesting twist, but I think I still prefer the classic buttery texture. I’ll definitely try it out with other baked goods that will suit the coconut flavour.
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