Queen Anne Squares – a Newfoundland favourite!

Posted on Nov 26 2012 - 12:02pm by Barry C. Parsons

Another popular cookie bar in Newfoundland, especially at the Holidays, are these tempting Queen Anne Squares.

Queen Anne Squares imagine a brownie base, moist sweet coconut filling all topped with a decadent chocolate buttercream frosting.

Queen Anne Squares imagine a brownie base, moist sweet coconut filling all topped with a decadent chocolate buttercream frosting.

I’ve often received requests for this recipe from readers of the website but I had never actually made Queen Anne Squares. They are a local favorite in these parts and you can find them in many local bakeries.

I put out the call for a recipe on our Facebook page and got several responses with slight variations on what was the same basic recipe. I did modify it to make the moist cake base a little thicker to better support the delicious coconut filling and chocolate frosting top.

This may have been my first time making these but certainly won’t be my last. Spouse says they remind her of a cookie version of one of her favorite candy bars, a coconut “Bounty” bar. In the states that would be the equivalent of a “Mounds” Bar or an “Almond Joy” without the almonds.

Hmmm… now I’m thinking a couple of toasted almonds on top might be good. Maybe a new version could be in the works! Stay tuned!

Queen Anne Squares

Queen Anne Squares (2012 photo)

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Queen Anne Squares imagine a brownie base, moist sweet coconut filling all topped with a decadent chocolate buttercream frosting.

4.0 from 3 reviews
Queen Anne Squares
Prep time
Cook time
Total time
Queen Anne Squares have been one of the most popular cookie bars ever on Rock Recipes. These popular Newfoundland treats are a scrumptious combination of coconut and chocolate.
Recipe type: Cookies
Serves: About 24 cookie bars
For the bottom layer
  • ⅔ cup butter melted
  • ⅔ cup. brown sugar
  • 1 cup flour,
  • 4 Tbsp cocoa
  • 1 tsp vanilla extract
  • 1 extra large egg (or 1½ medium)
For the coconut layer
  • 1 can sweetened condensed milk,
  • 2 cups dried unsweetened coconut (medium or fine cut)
  • 1 tsp vanilla extract
For the chocolate frosting
  • 2 cups icing sugar ( powdered sugar)
  • 3 tbsp cocoa
  • 1 tsp vanilla
  • 2 or 3 tbsp milk
  • ¼ cup butter
To make the bottom layer
  1. Beat together all ingredients until smooth, then spread evenly into the bottom of a lightly greased and parchment paper lined 9Γ—9 inch baking pan.
To prepare the coconut layer
  1. Mix together the 3 ingredients until completely blended then drop by heaping teaspoonfuls onto the cake batter layer. Spread out carefully.
  2. Bake at 350 degrees F for 25 -30 minutes. Cool completely before adding the chocolate frosting on top.
To make the chocolate frosting
  1. Beat together the icing sugar, cocoa, vanilla butter and a little of the milk.
  2. Add only enough milk to bring the frosting to a smooth but spreadable consistency. A frosting that is a bit on the thick consistency side works best here.
  3. Spread on the cooled cookies and cut into squares or bars.

31 Comments so far. Feel free to join this conversation.

  1. Peggy G. November 26, 2012 at 8:32 pm - Reply

    You had me at coconut! These look great =)

  2. Anonymous December 8, 2012 at 10:44 pm - Reply

    Just wondering if these freeze well? Tks!!

  3. Barry C. Parsons December 9, 2012 at 12:53 pm - Reply

    Yes. They freeze quite well.

  4. Our Eating Habits December 11, 2012 at 3:17 pm - Reply

    I made these, and they were a ahuge hit. I blogged the results. YOu may check out the link if you like! http://www.oureatinghabits.com/2012/12/05/queen-anne-squares/
    Thanks for all the great recipes. You Rock!

  5. Anonymous December 16, 2012 at 5:51 pm - Reply

    Just finished making these!! Can’t wait to taste them, the smell so good πŸ™‚

  6. Niki Royal December 19, 2013 at 2:42 pm - Reply

    I’m SO GLAD you made these and have a recipe posted. They are one of my favorites and I never really realized how hard it was to find the “recipe” as the seem to be a NL thing. I found black bottom coconut brownies ( not the same ) and chocolate coconut cookie bars (not the same) and layered coconut bars. I was about to run out of steam on my search. The other recipes were “good” but they weren’t what I was looking for. Hope these remind me of those bars you can get in the variety packs at Marie’s πŸ™‚ Thanks,

  7. Maxine Lear November 24, 2014 at 11:26 am - Reply

    I made these squares as soon as I saw the recipe in the Telegram. Wish I had it when I was night cook/ baker on an oil rig. My boys would have loved them!!!! they are now a family favorite.

    • Barry C. Parsons November 24, 2014 at 11:30 am - Reply

      So glad you enjoyed the recipe. Welcome aboard. There’s plenty more to discover here in almost 1400 original recipes posted to date.

  8. Rhoda Crant December 6, 2014 at 11:51 am - Reply

    My sister and I make these also, they are a big hit!!! We put almond flavoring in our icing , we love it!!

  9. Janine Barclay May 2, 2015 at 11:14 pm - Reply

    I was wondering if you use sweetened or unsweetened coconut

    • Barry C. Parsons June 2, 2015 at 3:50 pm - Reply

      I mostly use unsweetened in baking. Very rarely sweetened.

  10. Janine Barclay May 3, 2015 at 5:33 pm - Reply

    WOW!!! These are seriously amazing. They taste like I thought they should. I ended up using unsweetened coconut cause its all I had. They are moist and delicious. With the 3 layers they look a bit complicated and they are so easy. Barry forget a new version you can’t mess with perfection. I was given your book as a gift and everything has turned out so well. LOVE IT!!

    • Barry C. Parsons May 4, 2015 at 10:25 am - Reply

      I always use the unsweetened coconut. I like it better. So glad you had such a success with them.

  11. Regina Fisher May 28, 2015 at 3:36 pm - Reply

    I have the first two layers in the oven right now….can’t wait to try them later when frosted…there goes my diet! Good thing they freeze well. Out of sight, out of mind.

  12. Mary Lou July 15, 2016 at 12:55 pm - Reply

    Had a recipe for Queen Anne Squares but lost it, so glad to have found yours, truly wonderful recipe! Thanks!

  13. Andrea Parker October 17, 2016 at 6:27 am - Reply

    Do you have a recipe for rolled and slices cinnemon cookies. Always a favorite at bake sales when I was a kid at home in Newfoundland.

    Plan to make the Queen Ann Squares this week.

    • Barry C. Parsons October 18, 2016 at 4:15 pm - Reply

      Afraid not. I’ll put it on my to do list though. There are some pumpkin roll cookies that are a lot like that though.

  14. Anonymous October 18, 2016 at 11:21 am - Reply

    You said “lightly greased and parchment paper? Is that correct? I’ve never used parchment paper in the oven.

    • Barry C. Parsons October 18, 2016 at 12:22 pm - Reply

      The lightly greased pan helps keep the parchment paper in place. Lining the pan with parchment paper helps you lift the entire batch out of the pan when they are completely cool, enabling you to cut them more evenly on a cutting board instead of in the pan. I hate cutting cookie bars in the pan.

  15. Anonymous October 19, 2016 at 12:17 am - Reply

    Can you use a substitute for the condensed milk?

    • Barry C. Parsons October 19, 2016 at 11:12 am - Reply

      I really don’t know of any. It’s what keeps the middle layer moist.

      • Anonymous October 19, 2016 at 5:05 pm - Reply

        I was thinking maybe coconut milk & use less. Think that might work?

        • Barry C. Parsons October 20, 2016 at 8:26 am - Reply

          I don’t think so. I think you’d run a big risk of making the bottom very soggy.

  16. bonnie November 7, 2016 at 10:47 pm - Reply

    just wondering if you can freeze queenann squares and use the betty crocker chocolate icing

    • Barry C. Parsons November 9, 2016 at 8:37 am - Reply

      You can freeze them with the recipe provided. I can’t vouch for Betty or her frosting .;)

  17. Danielle Rideout November 10, 2016 at 12:20 am - Reply

    I stumbled upon this recipe the other day and I love my Newfie goodies!!! Mine are still in the oven but I’m super excited to try them πŸ™‚ by chance anyone wanna send bottled bakeapples to BC haha πŸ™‚

    I’m on Facebook, Danielle Patricia Gayla

  18. Danielle Rideout November 10, 2016 at 12:21 am - Reply

    5 stars all the way!!!

  19. Tara December 21, 2016 at 12:31 am - Reply

    What size can of condensed milk do you use? I’m from Newfoundland but live in Iceland and the products are different brands and sizes than what I’m used to at home. I just want to be sure I’m using the correct amounts before I make them! I’ve used many of your recipes over the years and this is my first attempt at Queen Anne squares. I sent my husband to work the other day with a tray of snowballs and shortbread cookies, both recipes from your site, and everyone in his office loved them.


    • Barry C. Parsons December 21, 2016 at 10:14 am - Reply

      Yes, that is a good question In the US cans are 14 oz but here they are 10 ounces (I think 300 ml)

      • Tara December 21, 2016 at 7:01 pm - Reply

        Thank you! Can’t wait to make these! Merry Christmas!

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