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Bake-Off® Contest 40, 2002
Denver, Colorado

Mocha Macaroon Torte

Brew an easy made-at-home cookie dough dessert with coffeehouse flavors.

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  • prep time 20 min
  • total time 3 hr 35 min
  • ingredients 11
  • servings 12
 

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)

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
12g,
12%
),
Cholesterol
45mg
45%;
Sodium
200mg
200%;
Total Carbohydrate
48g
48%
(Dietary Fiber
2g
2%
  Sugars
36g
36%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
4%;
Iron
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