Smucker's Magic Shell uses coconut and sunflower oil to make it runnier. When mixed with chocolate chips or bars and heated to a liquid consistency, it creates a pourable topping for desserts. Melted chocolate alone will have too much cocoa solids, making it hard and thick when cold. The extra fat from the oils thins it out, making it soft yet crisp. When it touches cold ice cream around 5 to 10ºF (-15 to -22ºC), it will quickly harden because coconut oil is high in saturated fatty acids, turning from liquid to solid around 74 to 76ºF (23 to 24ºC).