Mocha Macaroon Torte

Prep Time: 20 min
Total Time: 3 hr 35 min
Servings: 12

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


Crust and Filling

  • 1 roll Pillsbury™ refrigerated Chocolatey Chip Cookie dough
  • 1 pkg (250 g) cream cheese, softened
  • 1 egg
  • 1/2 cup (125 mL) flaked coconut
  • 1/4 cup (50 mL) sugar
  • 2 tbsp (25 mL) brewed coffee
  • 1 tsp (5 mL) vanilla
  • 1/3 cup (75 mL) semi-sweet chocolate chips


  • 2 tbsp (25 mL) sugar
  • 1/4 cup (50 mL) chopped pecans
  • 1 cup (250 mL) semi-sweet chocolate chips


  1. Heat oven to 350°F (180°C).
  2. Cut cookie dough into slices. Press slices of dough in bottom of ungreased 9 or 10-inch (23 or 25 cm) springform pan or pie plate. Bake for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.
  3. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup (50 mL) sugar, coffee and vanilla; blend well. Stir in 1/3 cup (75 mL) chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.
  4. Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. For springform pan: Cool 10 minutes and run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Can serve warm or refrigerate 1 to 2 hours until chilled. Store leftovers in refrigerator.

Expert Tips

  • If desired, serve this decadent dessert with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans.