Baklava

• 1 (17 1/4 oz.) pkg. frozen phyllo pastry, thawed
• 1 1/4 c. butter, melted
• 1 1/4 c. flaked coconut, lightly toasted
• 1/2 c. finely chopped pecans
• 1/2 c. firmly packed brown sugar
• 1 tsp. ground allspice
• 1 c. sugar
• 1/2 c. water
• 1/4 c. honey

1. Butter a 13 x 9 x 2-inch baking pan.
2. Cut phyllo in half crosswise and cut each half to fit pan.
3. Discard trimmings. Cover phyllo with a slightly damp towel.
4. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
5. Combine coconut, Macadamia nuts, pecans, brown sugar and allspice.
6. Stir well.
7. Sprinkle 1/3 of nut mixture over phyllo, brushing each sheet with melted butter.
8. Repeat procedure twice with remaining nut mixture, phyllo and butter, ending with butter phyllo.
9. Cut into diamond shapes using a sharp knife.
10. Bake at 350u0b0 for 45 minutes or until top is browned.
11. Let cool completely.

frozen phyllo pastry, butter, flaked coconut, pecans, brown sugar, ground allspice, sugar, water, honey

Taken from www.cookbooks.com/Recipe-Details.aspx?id=806233 (may not work)