Recipe courtesy of Pillsbury Bake-Off

Mocha Macaroon Torte

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  • Level: Easy
  • Total: 1 hr 23 min
  • Prep: 20 min
  • Inactive: 3 min
  • Cook: 1 hr
  • Yield: 12 servings
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Ingredients

Crust and Filling

1 (18-oz.) pkg. Pillsbury ® Refrigerated Chocolate Chunk Cookies

1 (8-oz.) pkg. cream cheese, softened

1 egg

1/2 cup coconut

1/4 cup sugar

2 tablespoons brewed coffee

1 teaspoon vanilla

1/3 cup semisweet chocolate chips

Topping:

1/4 cup sugar

1/4 cup chopped pecans

1 (6-oz.) pkg. (1 cup) semisweet chocolate chips

Directions

  1. Heat oven to 350 degrees F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350 for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
  2. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients. 
  3. Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator.