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Almond M&M Easter Nests

Almond M&M Easter Nests

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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!

Almond M&M Easter Nests
 
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Cook Time
Total Time
 
Dyed Coconut and Almond M&Ms are transformed into adorable little nests and eggs, perfect for an Easter dessert!
Author:
Recipe Type: Dessert
Serves: 20 (2 cookies/serving)
Ingredients
  • 2 cups (240g) flour
  • 1 tbsp (15ml) baking powder
  • ¼ tsp (1ml) salt
  • ¾ cup (180g) butter, softened
  • 1 package (8 oz) cream cheese, softened
  • 1 cup (200g) sugar
  • ¾ tsp (3ml) almond extract
  • 2½ cups (187.5g) coconut
  • red & yellow food coloring
  • 1 bag Almond M&M's (pastel colored)
Instructions
  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 ½ (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 ½ cup (37.5g) coconut and tint with 1-2 drops yellow food coloring. Toss tinted coconut with remaining ½ 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.

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!

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