Sweet Shores with 34 Beachy Cookie Recipes to Savor by the Sea

Whether you’re packing a cooler for the shore or simply craving a little sunshine at home, these cookies capture the carefree spirit of a day by the waves. Each recipe leans on ingredients that taste like sand-between-your-toes relaxation—think coconut, tropical fruit, and salty-sweet surprises. Bake a few for your next picnic or knock out the whole list over summer break. Either way, you’ll have a stash of delicious souvenirs that won’t melt like ice cream.

1. Toasted Coconut Key Lime Drops

Buttery dough meets tangy key lime juice and zest, then rolls through toasted coconut for extra crunch. A quick lime-powdered sugar drizzle seals in a citrusy zing that feels like a frozen drink in cookie form. Chill the dough for 30 minutes to keep the rounds from spreading too much. They travel well in a cooler, tucked between parchment sheets.

2. Mango Macadamia Chunk Cookies

Dried mango lends natural sweetness and vivid pops of color, while buttery macadamias add that unmistakable island crunch. Brown sugar keeps the centers chewy even after a day at the beach. Briefly toast the nuts before folding them in to deepen their flavor. A pinch of sea salt on top draws out the tropical notes.

3. Sea-Salted Tahini Sand Dollars

Modeled after the bleached treasures kids dig up near the dunes, these nutty tahini cookies are rolled in sesame seeds before baking. The centers stay tender while the edges crisp, giving you two textures in one bite. A light sprinkle of flaky sea salt echoes an ocean breeze. Pair with cold brew for a grown-up beach snack.

4. Pineapple Rum Thumbprints

Sweet pineapple jam spiked with a splash of dark rum pools in buttery thumbprint wells. A hint of cinnamon in the dough brings tiki-bar warmth without overpowering the fruit. Bake until just set so the centers stay soft. They’re surprisingly sturdy, making them perfect for picnic baskets.

5. Chocolate-Dipped Coconut Shortbread

Classic Scottish shortbread gets a beachy makeover with shredded coconut baked right in. Once cooled, each crescent is dunked in melted dark chocolate for a sophisticated edge. Chill briefly to set the coating before stacking into tins. The result is crisp, buttery, and impossible to stop at one.

6. Passion Fruit White Chocolate Melts

Freeze-dried passion fruit powder gives these tender cookies a tangy pop that balances creamy white chocolate. The dough is soft, so keep it cold and use a cookie scoop for even rounds. A quick passion-fruit glaze amps up the tropical aroma once they’re baked. Store them chilled if the weather is steamy.

7. Salty Pretzel Caramel Tidepools

Imagine waves rushing over tidepools—gooey caramel puddles surrounded by crunchy pretzel bits capture that scene in dessert form. Brown butter in the dough adds nuttiness, while coarse salt echoes the sea. Bake just until edges set to keep the middles soft. Let them cool fully so the caramel firms up for transport.

8. Banana Boat Oatmeal Rounds

Ripe mashed banana and rolled oats join forces for a soft, breakfast-friendly cookie. Mini chocolate chips mimic the classic boat’s drizzle of chocolate syrup. The batter comes together in one bowl—no mixer required. Pack them next to fresh fruit for an easy boardwalk breakfast.

9. Blueberry Lemon Surf Swirls

These slice-and-bake pinwheels layer lemon-zest dough with a blueberry jam ribbon. The swirl looks like curling surf when you slice the chilled log. Use quick-cook jam to prevent excess spreading. A lemon-sugar sprinkle before baking adds shimmer like sun on water.

10. Snickerdoodle Shake Shackles

Classic snickerdoodles pick up a seaside twist when rolled in coconut-cinnamon sugar. Cream of tartar keeps that familiar tang and crackly top. Bake until puffed, then cool so they collapse slightly into chewiness. They freeze beautifully, ready for impromptu road trips.

11. Guava Cheesecake Bites

Cream cheese in the batter makes these cookie bars taste like portable cheesecake bars. Guava paste melts into rosy streaks that evoke sunset skies. Chill, slice into tidy squares, and dust with powdered sugar before serving. They’re decadent yet surprisingly light.

12. Mai Tai Almond Crisps

Orange and lime zest plus a splash of orgeat syrup channel the classic tiki cocktail. The batter bakes into delicate, see-through rounds that cool into crunchy candy-like wafers. Shape them over a rolling pin for fun curl-up “waves.” Pair with tropical sorbet for a breezy dessert.

13. S’Mores Beach Bonfire Bars

You don’t need a fire pit for gooey s’mores. Press graham-cracker dough into a pan, layer chocolate pieces, and finish with mini marshmallows before broiling. The bars slice clean once cooled but still pull into strings of chocolate when warmed. Pack napkins!

14. Lilikoi ( Passion Fruit ) Crinkle Cookies

Tart passion-fruit puree turns traditional crinkles into sunny bites. Rolled in powdered sugar, they crack apart while baking, revealing bright centers. The result feels like biting into a cloud of tropical sherbet. Store in airtight jars to keep the exterior crisp.

15. Cocoa-Nib Seafoam Squares

Brown-sugar blondies get lightened up with whipped egg whites, creating an airy texture reminiscent of seafoam candy. Bitter cocoa nibs contrast the sweetness, while sea salt brightens every bite. Cool completely before cutting so crumbs stay minimal. A beach-blanket crowd pleaser.

16. Watermelon Sugar Slice-and-Bakes

Vanilla sugar dough becomes playful watermelon look-alikes with gel coloring and mini chips. A quick dip of the outer edge in green-tinted white chocolate finishes the rind effect. Despite the whimsy, the flavor stays classic sugar cookie. Kids love helping slice the dough log.

17. Lime-Coconut Icebox Squares

No oven? No problem. Blend graham crumbs, coconut, and butter for a press-in crust, then top with sweetened condensed milk, lime juice, and zest. Freeze until firm, slice, and keep cool in a small cooler at the beach. They taste like mini key-lime pies on the go.

18. Spiced Plantain Chips & Chocolate Clusters

Crunchy plantain chips replace nuts for a Caribbean-inspired twist on classic chocolate clusters. Sprinkle with a dash of cinnamon and cayenne for subtle heat. Let them set on parchment before packing into tins. They hold up even in warm weather if stored in shade.

19. Ginger-Pine Nut Driftwood Logs

These twice-baked cookies mimic pieces of driftwood in both shape and color. Pine nuts lend buttery undertones, while chunks of crystallized ginger provide spicy pops. Dunk them in iced coffee or affogato for an afternoon pick-me-up. They stay crisp for weeks in an airtight jar.

20. Coconut-Mochi Tide Chews

Glutinous rice flour and coconut milk create a chewy, brownie-size treat popular in Hawaiian bake sales. Bake until edges barely color, then cool completely for the perfect bouncy texture. Cut with a plastic knife to keep slices clean. They’re naturally gluten-free.

21. Orange Crush Soda Cookies

A splash of orange soda replaces some liquid in the dough, yielding airy, citrus-scented rounds. The carbonation helps them rise, while cream cheese adds tenderness. Roll in coarse sugar for sparkle like afternoon sun on waves. Serve chilled for maximum fizz flavor.

22. Kona Coffee Espresso Coins

Finely ground Kona coffee infuses these thin butter cookies with smooth caffeine kick. Chill and slice the log into tidy coins for uniform baking. Dip half in white chocolate if you like a latte vibe. They pair perfectly with cold brew on a hot day.

23. Black Sesame Surfboard Wafers

Ground and whole black sesame seeds lend nutty depth and a striking look to these crisp wafers. Shape the batter into narrow ovals to resemble miniature surfboards. They bake quickly, so keep an eye out for golden edges. Spread a thin layer of dulce de leche between two for sandwich cookies.

24. Cherry-Coconut Colada Bars

Think piña colada meets cherry pie. A coconut shortbread base gets topped with sweet-tart cherry compote thickened with a touch of cornstarch. Bake until the filling bubbles and the crust browns. Cool completely before slicing so layers stay distinct.

25. Saltwater Taffy Swirl Cookies

Chopped saltwater taffy pieces soften into gooey ribbons during baking, creating pockets of surprise flavors. Freeze the candy briefly so it chops cleanly. A touch of cornstarch in the dough keeps the cookies soft even after cooling. Expect cheerful rainbow speckles in every bite.

26. Macadamia Nut Brownie Flip-Flops

Half brownie, half cookie, these fudgy rounds stay moist thanks to melted chocolate in the batter. Salty macadamia chunks contrast the richness and add crunch. Slightly underbake for molten centers that set as they cool. Dust with cocoa powder “sand” if you’re feeling playful.

27. Piña Colada Meringue Kisses

Egg whites whip up light as sea foam with a spoonful of coconut sugar. Fold in finely chopped dried pineapple for bursts of flavor. Bake low and slow until crisp outside but marshmallow-soft within. Store in airtight jars to keep humidity from ruining the crunch.

28. Matcha-Mint Seashell Cookies

Madeleine pans create charming shell ridges perfect for beach themes. Matcha adds earthy color, while chopped fresh mint offers cool refreshment. A quick dusting of powdered sugar looks like beach sand clinging to shells. Best enjoyed the day they’re baked, when edges stay crisp.

29. Sesame Honey Drift-Sand Bars

Think of these as a cookie-granola bar hybrid: sesame seeds, oats, and puffed rice bound together with honey and a splash of vanilla. Bake in a sheet, cool slightly, then cut into irregular “sand” pieces. The flavor is reminiscent of classic sesame snaps but softer to bite. Ideal for long car rides to the shore.

30. Rum-Raisin Beach Rocks

Soak raisins overnight in spiced rum to plump them with flavor. Fold into cinnamon-oat dough along with dark chocolate chunks for depth. The cookies puff, then settle into craggy “rocks” as they cool. They pair beautifully with vanilla ice cream after sunset.

31. Grapefruit Sunset Sugar Cookies

Fresh grapefruit zest and juice perfume these classic cut-outs. Dip the tops in tinted sanding sugar, fading from pink to orange to mimic a sunset. A short chill in the fridge ensures clean edges. Bake until just barely golden at the bottoms for soft centers.

32. Alfajores de Coco (Island Dulce de Leche Sandwiches)

Tender cornstarch cookies sandwich a thick layer of dulce de leche, then roll through coconut for a seaside tweak on the South American classic. The dough is fragile, so use a small offset spatula to transfer rounds. Let them rest overnight—the filling softens the cookies into melt-in-your-mouth perfection. Serve with strong coffee.

33. Chili-Lime Peanut Cracker Cookies

Inspired by beachside peanut vendors in Mexico, these crisp cookies combine roasted peanuts, lime zest, and a whisper of chili heat. A small amount of baking powder keeps them light, almost wafer-like. They’re addictive with cold cerveza or limeade. Store airtight to maintain snap.

34. Triple Coconut Surf Shards

Shredded coconut, coconut oil, and coconut sugar team up for ultimate island flavor. Bake as one thin slab until toasty, then break into jagged pieces that look like surf-tumbled shells. A quick white-chocolate drizzle adds contrast and helps pieces cling together. Great for gift bags or snacking on the boardwalk.