The Science
Pros: (1) 90% saturated fat = very stable at high heat (smoke point 175°C/350°F) — doesn't oxidize easily. (2) 50% lauric acid → monolaurin (antimicrobial in body). (3) MCTs (medium-chain triglycerides) → metabolized differently (faster energy, less likely stored as fat than LCTs). Cons: (1) Raises LDL ("bad") cholesterol MORE than butter in some studies (though it also raises HDL — net effect debated). (2) American Heart Association advises limiting coconut oil due to saturated fat content. (3) Not a health food just because it's "natural." Verdict: Coconut oil is fine for occasional high-heat cooking. Olive oil is still better for daily use and heart health. Don't believe the "coconut oil cures everything" hype — it doesn't, but it's not poison either.
If you have high LDL or family history of heart disease, minimize coconut oil. Virgin/unrefined has more polyphenols than refined.