Mocha Macaroon Torte

Ingredients

Crust and filling

• 1 (18 ounce) package refrigerated chocolate chip cookie dough

• 1 (8 ounce) package cream cheese, softened
• 1 egg
• 1/2 cup coconut
• 2 tablespoons brewed coffee
• 1 teaspoon vanilla
• 1/3 cup semi-sweet chocolate chips

Topping

• 1/4 cup sugar
• 1/4 cup pecans, chopped
• 1 cup semi-sweet chocolate chips

Directions

1. 1

   heat oven to 350 degrees F.

2. 2

   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 at 350 for 12-18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes.

3. 3

   While crust is cooling, 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 chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients.

4. 4

   Return to oven; bake and additional 30-45 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 1-2 hours or until chilled. Store in refrigerator.