Ingredients
1-1/4 cups sweetened shredded coconut, toasted1/2 cup finely chopped macadamia nuts1/2 cup finely chopped pecans1/2 cup packed brown sugar1 teaspoon ground allspice1-1/4 cups butter, melted1 package phyllo dough (16 ounces, 14x9-inch-sheet size), thawed1 cup sugar1/2 cup water1/4 cup honey
Preparation
In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan.
Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with butter. Brush top sheet of phyllo with butter.
Using a sharp knife, cut into diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack.
In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight.
