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Three golden-brown slices of baklava, drizzled with honey, on a white plate, with a tray of baklava in the background.

Coconut Macadamia Nut Baklava

This recipe for Coconut Macadamia Nut Baklava offers a delightful twist on a classic dessert, perfect for impressing guests with a homemade treat.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 hours
Total Time 11 hours 5 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Filling
  • 1-1/4 cups sweetened shredded coconut, toasted
  • 1/2 cup finely chopped macadamia nuts
  • 1/2 cup finely chopped pecans
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground allspice
For the Dough and Syrup
  • 1-1/4 cups butter, melted
  • 1 package phyllo dough (16 ounces, 14x9-inch-sheet size), thawed
  • 1 cup sugar
  • 1/2 cup water
  • 1/4 cup honey

Equipment

  • Large bowl
  • 13x9-inch baking pan
  • Damp towel
  • Sharp knife
  • Wire rack
  • Small saucepan

Method
 

  1. In a large bowl, combine the toasted coconut, macadamia nuts, pecans, brown sugar, and allspice. Set aside.
  2. Brush a 13x9-inch baking pan with some of the melted butter. Unroll the phyllo dough sheets and trim them to fit into the pan.
  3. Layer 10 sheets of phyllo in the prepared pan, brushing each sheet with butter. Keep the remaining dough covered with a damp towel to prevent it from drying out.
  4. Sprinkle one-third of the nut mixture over the phyllo layers. Repeat the layering process with phyllo and butter, followed by the nut mixture, two more times.
  5. Top with five more sheets of phyllo, brushing each with butter. Brush the top sheet of phyllo with butter.
  6. Using a sharp knife, cut the baklava into diamond shapes. Bake at 350°F (175°C) for 30-35 minutes, or until golden brown. Cool completely on a wire rack.
  7. In a small saucepan, combine the sugar, water, and honey. Bring to a boil, then reduce heat and simmer for 5 minutes.
  8. Pour the hot syrup evenly over the cooled baklava. Cover the pan and let it stand overnight to allow the syrup to soak in.

Notes

This baklava is best enjoyed after it has had time to absorb the syrup overnight. Ensure your phyllo dough is properly thawed before starting.

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