Now Reading
Almond M&M Easter Nests

Almond M&M Easter Nests

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!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Almond M&M Easter Nests

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Natalie McLaury
  • Total Time: 1 hour 12 minutes
  • Yield: 20 (2 cookies/serving) 1x


Dyed Coconut and Almond M&Ms are transformed into adorable little nests and eggs, perfect for an Easter dessert!


  • 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)


  1. Mix dry ingredients and set aside.
  2. With a stand or handheld mixer, cream butter and cheese; add sugar and almond extract, beating until fluffy.
  3. Gradually beat in flour mixture and 1 cup (75g) of coconut.
  4. Cover and refrigerate for 45 minutes (or until firm enough to handle)
  5. 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.
  6. Roll large tablespoonfuls of dough into balls. Roll each in coconut until lightly coated.
  7. Place balls on greased cookie sheets and press 2-3 M&Ms into each cookie.
  8. 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


View Comments (4)
  • 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!

Leave a Reply

Your email address will not be published.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Scroll To Top