Dessert
Mocha Macaroon Torte
A chocolate chip cookie crust topped with a coconut-coffee cream cheese filling and a pecan and chocolate chip topping.
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Ingredients
Crust and Filling
- 1 roll (16.5 oz) refrigerated Pillsbury Chocolate Chip Cookie Dough
- 1 package (8 oz) cream cheese, softened
- 1 egg
- ½ cup coconut
- ¼ cup sugar
- 2 tablespoons brewed coffee
- 1 teaspoon vanilla
- ⅓ cup semi-sweet baking chips
Topping
- ¼ cup sugar
- ¼ cup chopped pecans
- 1 cup semi-sweet baking chips (6 oz)
Method
- Heat oven to 350°F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of an ungreased 10- or 9-inch springform pan. Bake 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
- While crust is cooling, beat cream cheese in a medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, ¼ cup sugar, the coffee, and vanilla; blend well. Stir in ⅓ cup baking chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
- Bake 30 to 45 minutes longer 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. Cover and refrigerate any remaining torte.
Recipe from Pillsbury.com