I'm excited to read about your experiments with coconut oil, Tiarella, and your leaf application technique. I've been using coconut oil off and on for about six months. It's not as good as waxing, but a lot more convenient and quick and does soften the rind. Sailor is right though in that it makes for a "greasy" feel because the transition temperature is around 72F and even though the cheese is cool your fingers warm the coating enough to make if feel "lardy". That said, coconut oil is very stable compared to others and will keep at room temperature over a year without getting rancid.
I used the expellar pressed oil with the strong coconut aroma but lately have switched to a refined version with no noticeable smell. It's actually popcorn oil I had sitting around with beta carotene in it that goes on yellow but eventually turns clear. When I get ready to eat I scrape the oil off with a straight blade and wipe with a cloth as you suggested.
I've got a gouda and manchego ready to be coated, and this time I think I'm going to apply the lightest coating I can rubbing it in with my hands. I will also attempt a leaf application, but I know mine won't look near as good as yours.
Jeff, you should be able to combine beeswax and olive oil at the beeswax melt temp but when cooled the beeswax portion will harden first. I'm going from memory here having worked with different melt temp waxes for an industrial project so to make sure I've got some olive oil and canola mixed in the fridge to confirm.
One last advantage of coconut oil. When you get through rubbing down your cheese you can either lick your fingers or apply liberally to your skin to moisturize. Not something I would recommend with lard