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Mocha Macaroon Torte

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By Pillsbury Kitchens
Updated Apr 20, 2021
Bake-Off® Contest 40, 2002
Pamela Basey
Denver, Colorado
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Brew an easy made-at-home cookie dough dessert with coffeehouse flavors.

Mocha Macaroon Torte

  • Prep Time 20 min
  • Total 3 hr 35 min
  • Ingredients 11
  • Servings 12
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Ingredients

Crust and Filling

Topping

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

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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

440 Calories
25g Total Fat
5g Protein
48g Total Carbohydrate
36g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
230
Total Fat
25g
38%
Saturated Fat
12g
60%
Cholesterol
45mg
15%
Sodium
200mg
8%
Total Carbohydrate
48g
16%
Dietary Fiber
2g
8%
Sugars
36g
Protein
5g
% 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.
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