Mocha Macaroon Torte


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


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.