Would coconut oil act as a stabilizer for homemade nut butter?

I'm making my first batch of almond butter at home and I know that in store-bought versions (JIF and brands of that sort) add hydrogenated vegetable oil to maintain the form of the nut butter and prevent the natural oils of the nuts from leaching to the top. Since I'd rather not add vegetable oil to my almond butter, I was wondering if coconut oil would do the trick? I know that coconut oil is a solid at room temperature, but I'm not sure how much (if any) you would need to add in order to make the butter solidify a little more. Even if it doesn't work, it could add a little extra healthy fat and coconut flavor into the almond butter. I'm just curious.