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
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
1. 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.
2. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and 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.
3. 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.
4. 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.
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing YIELD: about 3 dozen.