Mocha Macaroon Torte

Mocha Macaroon Torte

Source of Recipe


List of Ingredients

1 (18 oz) roll chocolate chip cookie dough or choc. chunk
1 (8 oz) cream cheese; softened
1 egg
1/2 c. coconut
1/2 c. sugar
2 tablespoons brewed coffee
1 tsp. vanilla
1 (6 oz. pkg. or 1 cup) semisweet choc. chips
1/4 c. chopped pecans


Heat oven to 350. Break up cookie dough into an ungreased 10 or 9 inch springfoam pan. With floured fingers, press dough evenly in bottom of pan to form a crust.

Bake at 350 for 12 to 18 minutes or until light golden brown. Meanwhile, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 c. sugar, coffee, and vanilla. Blend well. Stir in 1/3 c. of the chocolate chips.

Remove partially baked crust from oven. Cool 10 minutes. Spoon and carefully spread cream cheese mixture over crust. Sprinkle with remaining 1/4 c. sugar, pecans, and remaining 2/3 c. chocolate chips.

Return to oven; bake an additional 30 to 45 minutes 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 before serving. Store in refrigerator.