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Mocha Macaroon Torte

(72)
  1 reviews
  • 20 min prep time
  • 3 hr 35 min total time
  • 11 ingredients
  • 12 servings
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Brew an easy made-at-home cookie dough dessert with coffeehouse flavors.

Bake-Off® Contest 40, 2002
Pamela Basey
Denver, Colorado

Ingredients

Crust and Filling

1
roll (16.5 oz) Pillsbury™ refrigerated double chocolate chip & chunk cookies
1
package (8 oz) cream cheese, softened
1
LAND O LAKES® Egg
1/2
cup coconut
1/4
cup sugar
2
tablespoons brewed coffee
1
teaspoon vanilla
1/3
cup Hershey's® semi-sweet baking chips

Topping

1/4
cup sugar
1/4
cup Fisher® Chef's Naturals® Chopped Pecans
1
cup Hershey's® semi-sweet baking chips (6 oz)

Steps

  • 1 Heat oven to 350°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 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, the coffee and vanilla; blend well. Stir in 1/3 cup baking chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
  • 3 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.
  • 1 Heat oven to 350°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 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, the coffee and vanilla; blend well. Stir in 1/3 cup baking chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
  • 3 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
230
% Daily Value
Total Fat
25g
38%
Saturated Fat
12g
60%
Cholesterol
45mg
15%
Sodium
200mg
8%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
8%
Sugars
36g
36%
Protein
5g
5%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc. Hershey's trademark and associated trade dress are registered trademarks of the Hershey Company used under license. 2009 © and ®/™ of General Mills Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820 Bake-Off is a registered trademark of General Mills ©2011
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