Natalie McLaury with a childhood favorite cookie that she vows to start making a lot more often.
Text And Photo By Natalie McLaury
Growing up, these were a staple every Easter. To this day, I think they remain one of my favorite, if not my absolute favorite, cookies of all time. I don’t know if its the cream cheese/coconut cookie batter, the addition of almond extract, or the addition of the Almond M&Ms, but these are to die for. In fact, these are too good to only be made once a year! I think I’m going to have to start stocking up on Almond M&Ms every Easter and making nest cookies year round. If you get the chance today, make these for your Easter celebration this weekend…and if not, make a trip to the grocery store next Monday when Almond M&Ms will be on clearance and celebrate Spring with these little gems!
PrintAlmond M&M Easter Nests
- Total Time: 1 hour 12 minutes
- Yield: 20 (2 cookies/serving) 1x
Description
Dyed Coconut and Almond M&Ms are transformed into adorable little nests and eggs, perfect for an Easter dessert!
Ingredients
- 2 cups (240g) flour
- 1 tbsp (15ml) baking powder
- 1/4 tsp (1ml) salt
- 3/4 cup (180g) butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 cup (200g) sugar
- 3/4 tsp (3ml) almond extract
- 2 1/2 cups (187.5g) coconut
- red & yellow food coloring
- 1 bag Almond M&M’s (pastel colored)
Instructions
- Mix dry ingredients and set aside.
- With a stand or handheld mixer, cream butter and cheese; add sugar and almond extract, beating until fluffy.
- Gradually beat in flour mixture and 1 cup (75g) of coconut.
- Cover and refrigerate for 45 minutes (or until firm enough to handle)
- Take 1/2 (37.5g) cup of coconut and tint with 1-2 drops red coloring (place in a covered container, add food coloring, and shake until evenly tinted). Take another 1/2 cup (37.5g) coconut and tint with 1-2 drops yellow food coloring. Toss tinted coconut with remaining 1/2 cup (37.5g) of (white) coconut.
- Roll large tablespoonfuls of dough into balls. Roll each in coconut until lightly coated.
- Place balls on greased cookie sheets and press 2-3 M&Ms into each cookie.
- Bake for 12 minutes at 350F. Remove from oven and cool on wire rack. Refrigerate in a sealed container until ready to serve.
- Prep Time: 60 mins
- Cook Time: 12 mins
You had me at coconut! These look fun and delicious.
How fun! I’ll have to make these with my kids, minus the food dyes ;)
Is anyone still finding the Easter pastel almonds in stores? In Boston area none of the grocery or drugstore chains have them starting last year – though M&M site suggests they still make them.
These are delicious! I have been making them every Easter for many years! I found my recipe in a magazine, but can’t find it this year so will definitely be trying this one, as it sounds very similar. In response to Jim’s note, I found almond M&M’s at Target this year, but the two prior years had a bit of a search to find them. Hope you find some!