The Coconut Lime Sugar Cookie is back—one of our most popular LTO cookies and a customer favorite. Get ready to recommend it and bring back that familiar favorite people love!
cookie details
Runtime:
May 6th at open - May 31st (or until sold out)
Description:
A soft sugar cookie topped with creamy coconut frosting and a fresh lime wedge.
Price:
$3.29
Allergens:
Cookie: Wheat, eggs, milk, soy
Frosting: Milk, tree nut
Attachment Percentages:
Launch Day: 25%
Launch Week: 20%
Ordering & Package Details
***Please note that these new cookies are different from our pink sugar cookies and should only be used for the Coconut Lime Sugar Cookies.
Increased Pars
When determining pars for cookies, paper goods, frosting, and limes, work with your DM to determine what your stores needs are and adjust accordingly.
Case Totals
preparation
This years Coconut Sugar Cookie features our newest Swig creation:
Our new sugar cookie made in house!
Please note that these new cookies are different from our pink sugar cookies and should only be used for the Coconut Lime Sugar Cookies.
This new cookie is soft, sweet, and requires a gentle touch when handling to ensure the customer gets the best product possible.
You will frost cookies and store them on trays in the freezer. Make sure the frosting has a smooth consistency. If not, use a Water Bath to soften it.
Check out how to best handle these cookies when preparing the Coconut Lime Sugar Cookie.
Prep Time and Steps
With an additional cookie on the menu, you may need to increase your prep time in the morning to sufficiently prepare enough cookies for the day.
Work with your DM to adjust your schedule accordingly.
Each sleeve of the new sugar cookies contains 36 cookies. To maintain the best quality, keep all cookies cold until they’re ready to be frosted.
Frosting Process: Divide the cookies into three trays with 12 cookies each. While frosting, only keep one tray out at a time.
Example:
Place all 36 cookies on three trays. Put two trays in the freezer to stay cold. Frost the remaining tray, then return the frosted cookies to the freezer and swap in the next tray of unfrosted cookies. Repeat until all cookies are frosted.
storage
Equipment Needs
- Yellow 1.5oz scoop
- Cookie trays
- Tray covers
- Additional boats
- Additional patty paper
- Additional napkins
- Ziploc Bags (for storing opened cookie sleeves)
- Frosting spatula
- Large tongs
- Small tongs
- Cambros
Unfrosted Cookies in unopened sleeve: Store in the freezer
Unfrosted Cookies in opened sleeve: Store in the freezer in an airtight, Ziploc bag
Frosted Cookies: Store in the freezer with lid on, sealed, and labeled with the date, time, and cookie lot number
Frosted Cookies ready to be served: Store in the refrigerator with lid on, sealed, and labeled with the date, time, and cookie lot number. Large tongs should be stored on top of the container, not inside (this ensures cookies stay sealed and fresh longer)
Coconut Frosting: Shelf stable, store at room temperature. Mark the date when opened and use within 28 days
Sliced Limes: Store in the handout fridge with a flip lid, or on the handout counter on ice
serving
Serving Instructions
1. Grab the appropriate boat(s) for the order.
2. Place a napkin in the boat.
3. Place a sheet of patty paper on the napkin.
4. Using the large tongs, place a cookie in the boat.
5. Using the small tongs, place a lime on top of the cookie.
6. Serve to the customer.
*Gloves are not required when serving cookies correctly
- Serve chilled, never frozen
- Keep one Cambro of sliced limes ready at handout (store in fridge with small tongs)
- Expo timestamps the tray lid when cookies are removed from freezer
- Maintain enough cookie trays in fridge to last 1.5 hours
Serving Containers
- 1 cookie = 1 small boat
- 2 cookies = 1 large boat
- 3 cookies = 1 small + 1 large boat
- 4 cookies = 2 large boats
- 5 cookies = cookie box