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| Queen Anne Squares |
I've often received requests for this recipe from readers of the website but I had never actually made them. 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!
Bottom Layer
2/3 cup butter melted
2/3 cup. brown sugar
1 cup flour,
4 Tbsp cocoa
1 tsp vanilla extract
1 extra large egg (or 1 1/2 medium)
Beat together until smooth, then spread evenly into the bottom of a lightly greased and parchment paper lined 9x9 inch baking pan.
Coconut Layer
1 can sweetened condensed milk,
2 cups dried coconut
1 tsp vanilla extract
Mix together until completely blended then drop by heaping teaspoonfuls onto the cake batter layer. Spread out carefully.
Bake at 350 degrees F for 25 minutes. Cool completely before adding the chocolate frosting on top.
Chocolate Frosting
Beat together until smooth:
2 cups icing sugar ( powdered sugar)
3 tbsp cocoa
1 tsp vanilla
2 or 3 tbsp milk
1/4 cup butter
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. Makes about 2 dozen.
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| Queen Anne Squares |
I've often received requests for this recipe from readers of the website but I had never actually made them. 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!
Bottom Layer
2/3 cup butter melted
2/3 cup. brown sugar
1 cup flour,
4 Tbsp cocoa
1 tsp vanilla extract
1 extra large egg (or 1 1/2 medium)
Beat together until smooth, then spread evenly into the bottom of a lightly greased and parchment paper lined 9x9 inch baking pan.
Coconut Layer
1 can sweetened condensed milk,
2 cups dried coconut
1 tsp vanilla extract
Mix together until completely blended then drop by heaping teaspoonfuls onto the cake batter layer. Spread out carefully.
Bake at 350 degrees F for 25 minutes. Cool completely before adding the chocolate frosting on top.
Chocolate Frosting
Beat together until smooth:
2 cups icing sugar ( powdered sugar)
3 tbsp cocoa
1 tsp vanilla
2 or 3 tbsp milk
1/4 cup butter
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. Makes about 2 dozen.
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