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Bust out the Phyllo sheets, my friends! I’ve got a project for you!

You are going to make Baklava this weekend! Coconut Baklava, that is!

I can’t even begin to count how many emails I have received from my fellow countrymen/women about a recipe for Baklava. Sure, they can go to Google and ask him, but that’s no fun! You want to go straight to the horse’s, or in this case, blogger’s mouth and hear it from the expert. buahahhaha I just called me an expert! Far from it! BUT! I do make a killer Baklava, so that’s that.

Coconut Baklava WP Coconut Baklava

Baklava has been claimed by many and all; Turks, Greeks, Persians, Armenians, Macedonians… the list goes on. The truth is, we all make it, but we all also have our own ways of making it. The only standard is the Phyllo sheets.

Baklava is just that; a stack of those sheets filled with whatever the heck you want and drowned in a delicious simple syrup.

Macedonian Baklava is usually filled with just walnuts, but I am not a fan of the whole honey and nuts filling; I need more. So I added shredded coconut. That was a smart move. No. It was brilliant!!

This is the best baklava! Ever. Yes, I say that a lot, but seriously…it’s SO good! Wait until you read the ingredients and you’ll see that it is the best.

Ever.

The result is pure, sweet, coconutty goodness.

Coconut Baklava 3 WP Coconut Baklava

ENJOY!

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Coconut Baklava
 
Prep time
Cook time
Total time
 
Layers of Phyllo sheets filled with a mixture of shredded coconut and walnuts.
Serves: Serves 12 to 16
Ingredients
For the Baklava
  • 4 cups sweetened shredded coconut
  • 1-1/2 cups finely chopped walnuts
  • 2 teaspoons pure vanilla extract
  • ⅓ cup milk
  • ¼ cup honey
  • 20 Phyllo Sheets, divided
  • 1 stick butter, melted
For the Syrup
  • 1 cup water
  • 1-1/2 cups sugar
  • 2 tablespoons fresh lemon juice
Instructions
  1. Preheat oven to 400.
  2. Combine coconut, walnuts, vanilla, milk, and honey in a bowl, mix well and set aside.
  3. Lightly grease a jellyroll pan.
  4. Layer 10 pieces of Phyllo sheets, brushing each sheet with the melted butter before adding the next.
  5. Sprinkle the entire coconut mixture over the dough.
  6. Layer the remaining 10 sheets, brushing each sheet with butter before adding the next.
  7. Cut the baklava. You can cut the baklava into a diamond pattern, like I did, or squares.
  8. Bake for 20 to 25 minutes, or until golden.
  9. Remove from oven and let completely cool.
  10. In the meantime, prepare the syrup.
  11. Combine water and sugar in a saucepan and bring to a boil; lower heat to a simmer, and continue to cook for 15 minutes.
  12. Remove from heat and stir in the lemon juice.
  13. Pour the hot syrup over the completely cooled baklava.
  14. Let stand, uncovered, for 6 hours or overnight.

I’m linking up to TidyMom’s I’m Lovin’ It

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43 Comments on this article. Feel free to join this conversation.

  1. Ela September 11, 2014 at 12:48 PM - Reply

    Is it okay if I line my sheet pan with parchment paper? Thanks.

  2. Julie August 13, 2014 at 10:53 PM - Reply

    6 hours…hahaha! Seriously. Bookmarking this to make in the not too distant future :)

  3. John April 14, 2014 at 5:57 AM - Reply

    I never ate coconut baklava, definitely I’ll make this soon.

  4. Dale October 11, 2013 at 5:14 AM - Reply

    Hello,

    I don’t like many food blogs, but I do enjoy 2 of them. I really like yours and “Cooking With Mr. C.” on Facebook. Between the two of you, I get so many ideas.
    Keep those recipes coming.

    Dale

  5. Anastasia September 16, 2013 at 1:25 PM - Reply

    Milk and honey in the stuffing of Baklava is a global prototype. It’s to much to even call that baklava.
    Almonds, walnuts, green pistachios are only acceptable – the rest are just inventions.
    As for th syrup does not include honey in Greek versions and the most accomplished sweet – maker in Greece (and the great masters of baklava in turkey) use hot over hot so the sheet can absorb it and steel remain crunchy.

  6. Lizzy (Good Things) May 18, 2013 at 9:38 AM - Reply

    Wow!

  7. jehanne@thecookingdoctor May 17, 2013 at 1:13 AM - Reply

    That must be the torturous waiting of 6 hours, especially when the bakhlava looks this good!! I am a big fan of bakhlava, and your idea of adding coconut is genius.

  8. Jacqueline May 15, 2013 at 5:20 PM - Reply

    I’m a big fan of baklava and my family used to buy sheets of it from a Middle Eastern bakery outside Detroit. Since I’ve moved away from the area now is the time to try homemade, and coconut does sound like a brilliant addition!

  9. Rosie @ Blueberry Kitchen May 15, 2013 at 10:56 AM - Reply

    Your baklava looks amazing! I love baklava, but have never tried making it myself – thank you so much for the recipe!

  10. Christine May 15, 2013 at 7:22 AM - Reply

    I just had Baklava for the first time a few weeks ago and it was amazing! As much as this recipe looks amazing, I would probably destroy it. I’m not the world’s best baker and this looks so hard! It’s so good though

    • Katerina Petrovska May 15, 2013 at 9:01 AM - Reply

      Thank you! But, I promise it’s not hard to make! Pinky swear!! :)

  11. Rita May 14, 2013 at 12:29 AM - Reply

    Can I use pistachios instead of walnuts? Yhanks

    • Katerina Petrovska May 14, 2013 at 9:45 AM - Reply

      HI! Yes, absolutely! Pistachios go great with baklava. In fact, you can use any nut you want, but it will alter the taste.

  12. foodwanderings May 13, 2013 at 7:14 AM - Reply

    This is a complete stroke of genius. My favorite coconut that I associate with my Indian self to the Mediterranean/Middle Eastern Baklava. How brilliant. BTW the 1st & last pics, OMG.

  13. Ganet May 12, 2013 at 9:05 PM - Reply

    The syrup made the baklava too sweet.

    • Katerina Petrovska May 12, 2013 at 11:43 PM - Reply

      Hi! Baklava is a very sweet dessert… but if you think it was too sweet, you can eliminate the honey from the mixture and try it that way. :)

  14. Ramona May 12, 2013 at 6:21 AM - Reply

    I love the coconut with that sweet filling… looks heavenly. You cut them perfectly too… I don’t know if I could make such perfect diamonds. :)

  15. Kylee May 12, 2013 at 2:35 AM - Reply

    I pried myself on making the best baklava but when I saw your addition of coconut, I knew it would be an ingredient I would try. I can’t wait to make this!

  16. Reem May 11, 2013 at 11:21 PM - Reply

    Beautiful! !!

  17. Laura Dembowski (@piesandplots) May 11, 2013 at 9:28 PM - Reply

    Love baklava! Homemade is definitely on my to do list. So glad I saw this before I tried it. Coconut sounds fabulous!

  18. Valerie May 10, 2013 at 6:38 PM - Reply

    This baklava is Epic!

  19. Liz May 10, 2013 at 5:44 PM - Reply

    I adore baklava, and adding coconut was sheer brilliance!!!

  20. Carol | a cup of mascarpone May 10, 2013 at 5:34 PM - Reply

    Kate, you have outdone yourself again! This looks sensational!!! Pinning!

  21. Paula @ Vintage Kitchen May 10, 2013 at 3:53 PM - Reply

    This baklava rocks! I´ll add it to my soon to-do projects. I´ve been meaning to make one, and coconut sounds so much more interesting. You macedonians have so many great recipes!

  22. A_Boleyn May 10, 2013 at 2:56 PM - Reply

    I grew up eating my mom’s walnut filled baklava and I’ve found nothing better in the middle eastern bakeries I’ve visited so far but I would like to give a bite of your version a try. :)

    I’ve never heard of using milk and honey in the filling though some syrups DO use honey and cardamom as well as the lemon juice. You learn something new every day,I guess.

  23. kirsten@FarmFreshFeasts May 10, 2013 at 2:09 PM - Reply

    Kate,
    Your inspired addition of coconut sounds divine.
    I’d be delighted to eat this, it looks just delicious.
    I love the angle you chose for the last photo–very nice!

  24. steph@stephsbitebybite May 10, 2013 at 9:48 AM - Reply

    Oh my. I am drooling over this. I’m totally addicted to baklava and coconut…and to put them together! Eeeekk

  25. Erin @ The Spiffy Cookie May 10, 2013 at 9:37 AM - Reply

    So pretty! I’m always scared to make baklava because I’m convinced I cannot make it look that good

  26. Anna @ Crunchy Creamy Sweet May 10, 2013 at 9:19 AM - Reply

    Come to mama!! Kate, this baklava looks amazing!! Pinned!

  27. Ashley - Baker by Nature May 10, 2013 at 9:07 AM - Reply

    Holy heaven on earth!!! This baklava is outrageously amazing… I need.

  28. Nancy P.@thebittersideofsweet May 10, 2013 at 8:06 AM - Reply

    I have attempted once to make Baklava and I love it!

  29. Laura (Tutti Dolci) May 9, 2013 at 11:40 PM - Reply

    Your baklava definitely looks killer. Love the coconut!

  30. Jerry | Simply Good Eating May 9, 2013 at 11:18 PM - Reply

    I’m a fan of baklava. Im sure the addition of coconut really makes it that much more delicious :)

  31. Stacy | Wicked Good Kitchen May 9, 2013 at 10:55 PM - Reply

    Oh, my! Kate, you have outdone yourself by adding coconut to traditional Baklava. LOVE. IT! However, I do prefer the kiss of honey to my homemade Baklava. (Still love me?) You definitely will have me adding coconut! Averie already has me adding chocolate. Now, I’m thinking of adding BOTH! Pinning! xo

  32. Denise Browning@From Brazil To You May 9, 2013 at 10:47 PM - Reply

    Kate: I love baklava… And with coconut , one of my fav ingredients, I know that I will love it even more. Wow! I so wish there would be a way to receive yours in a box for Mother’s Day. Well, enjoy it. Wishing you a very Happy Mother’s Day. xx

  33. Taking on Magazines May 9, 2013 at 10:23 PM - Reply

    You rock, my friend. This is one of my most favorite desserts. And, I might add, I make a killer version as well. I’m guessing it’s because we learned to as babes, eh?

    I’ve been told that Greek baklava is different than other countries versions because they use honey, not the simple syrup. I like our way better. The lemon juice really adds. My mom also taught me that you can pour hot syrup on cold baklava or cold syrup on hot baklava, but if they were both the same temperature, the baklava would get soggy. You hear that too?

    • Katerina Petrovska May 11, 2013 at 9:11 PM - Reply

      Yes!! They can’t be the same temp, and my mom’s words, exactly, “Don’t you dare pour that hot syrup over the hot Baklava!!” That was a few years ago….I was trying to save time. :-)

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