Mocha Macaroon Torte

(72)
  1 reviews
  • 20 min prep time
  • 3 hr 35 min total time
  • 11 ingredients
  • 12 servings

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)

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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