Preparation Steps

• Preheat oven to 325°F.
• Combine coconut, walnuts, vanilla, milk, and honey in a bowl; mix until just moist.
• Grease a jellyroll or 9x13 pan with melted butter.
• Unroll the phyllo sheets; keep covered with a damp towel to prevent drying.
• Layer 10 sheets of phyllo, brushing each with melted butter.
• Sprinkle ¾ cup of coconut mixture over the layers.
• Repeat with 5 sheets and coconut mixture, then again with 5 sheets, three times.
• Finish with a layer of 10 phyllo sheets brushed with butter, then brush the top with butter.
• Cut into diamond or square shapes before baking.
• Bake for 55 minutes until golden.
• Cool completely, then prepare the syrup by boiling water and sugar, then adding lemon juice.
• Pour hot syrup over cooled baklava and let sit for at least 6 hours.