Working with coconut oil can be tricky. At about 76° it becomes a liquid. If it gets cold it becomes hard and brittle, so you have to pay attention to temperatures. To use coconut oil as an oil all your other ingredients need to be room temperature or the oil will sieze up and not blend in correctly. To use it like a solid shortening, like in biscuits or a pie crust, the coconut oil needs to be slightly chilled but not so cold as to become brittle.