Queen Anne Squares. A Newfoundland favourite!
Queen Anne Squares. Another popular cookie bar in Newfoundland, especially at the Holidays. It reminds me of a cookie bar version of the Mounds candy bar.
Originally posted Nov. 2012.
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 favourite 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 favourite 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 2018 Update
When adding layers to any unbaked cookie bar recipe, spoon the filling all over the surface of the bottom layer before levelling. This ensures even distribution of the weight and helps get even layers throughout the baked cookies.
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Queen Anne Squares
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.
Ingredients
For the bottom layer
- ⅔ cup butter melted
- ⅔ cup brown sugar
- 1 cup flour
- 4 tablespoon cocoa
- 1 teaspoon vanilla extract
- 1 extra large egg, or 1 ½ medium
For the coconut layer
- 1 can sweetened condensed milk, (300 ml can) 14 oz in US
- 2 cups dried unsweetened coconut, medium or fine cut
- 1 teaspoon vanilla extract
For the chocolate frosting
- 2 cups icing sugar, powdered sugar
- 3 tablespoon cocoa
- 1 teaspoon vanilla
- 2 or 3 tablespoon milk
- ¼ cup butter
Instructions
To make the bottom layer
- Beat together all ingredients until smooth, then spread evenly into the bottom of a lightly greased and parchment paper lined 9×9 inch baking pan.
To prepare the coconut layer
- Mix together the 3 ingredients until completely blended then drop by heaping teaspoonfuls onto the cake batter layer. Spread out carefully.
- Bake at 350 degrees F for 25 -30 minutes. Cool completely before adding the chocolate frosting on top.
To make the chocolate frosting
- Beat together the icing sugar, cocoa, vanilla butter and a little of the milk.
- 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.
- Spread on the cooled cookies and cut into squares or bars.
Notes
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Nutrition Information
Yield
24Serving Size
1 cookie square.Amount Per Serving Calories 197Total Fat 12gSaturated Fat 8gUnsaturated Fat 0gCholesterol 25mgSodium 69mgCarbohydrates 22gFiber 1gSugar 16gProtein 1g
You had me at coconut! These look great =)
Just wondering if these freeze well? Tks!!
Yes. They freeze quite well.
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!
Just finished making these!! Can't wait to taste them, the smell so good 🙂
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 🙂 Thanks,
Niki
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.
So glad you enjoyed the recipe. Welcome aboard. There's plenty more to discover here in almost 1400 original recipes posted to date.
Wow! These look great. Can I replace condense milk with unsweetened coconut milk(canned)?
No. It will be a wet mess.
My sister and I make these also, they are a big hit!!! We put almond flavoring in our icing , we love it!!
Great idea!
I was wondering if you use sweetened or unsweetened coconut
I mostly use unsweetened in baking. Very rarely sweetened.
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!!
I always use the unsweetened coconut. I like it better. So glad you had such a success with them.
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.
Had a recipe for Queen Anne Squares but lost it, so glad to have found yours, truly wonderful recipe! Thanks!
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.
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.
You said "lightly greased and parchment paper? Is that correct? I've never used parchment paper in the oven.
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.
Can you use a substitute for the condensed milk?
I really don't know of any. It's what keeps the middle layer moist.
I was thinking maybe coconut milk & use less. Think that might work?
I don't think so. I think you'd run a big risk of making the bottom very soggy.
Hey I bake completely dairy free and you can make your own condensed milk out of coconut milk and my town has a bulk barn that sell coconut condensed milk