Coconut Baklava | | Layers of phyllo sheets filled with shredded sweetened coconut and walnuts | #dessert #recipe #baklava #coconut

Coconut Baklava

Layers of Phyllo sheets filled with a mixture of shredded coconut and walnuts.
Course Dessert
Cuisine Balkans, Macedonian
Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 10 minutes
Servings 16 Serves
Calories 311 kcal


For the Baklava

  • 4 cups sweetened shredded coconut
  • 1-1/2 cups finely chopped walnuts
  • 2 teaspoons pure vanilla extract
  • 1/3 cup milk
  • 1/4 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


  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.

Recipe Notes


Nutrition Facts
Coconut Baklava
Amount Per Serving
Calories 311 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g55%
Cholesterol 15mg5%
Sodium 240mg10%
Potassium 121mg3%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 185IU4%
Vitamin C 0.9mg1%
Calcium 17mg2%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.