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close up of a baklava cut into diamond shapes
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Coconut Baklava

10 10 10
WW Freestyle: 19
Prep Time30 mins
Cook Time1 hr
Cooling Time1 hr
Total Time1 hr 30 mins
This Coconut Baklava is the best baklava around. Flaky layers of phyllo sheets filled with an incredibly delicious honey coconut mixture.
Course: Dessert
Cuisine: Balkans, Macedonian
Servings: 30 Serves
Calories: 221

Ingredients

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
  • 40 Phyllo Sheets, divided
  • 1 stick (8 tablespoons or 1/2 cup) unsalted butter, melted

For the Syrup

  • 1 cup water
  • 1-1/2 cups sugar
  • 2 tablespoons fresh lemon juice

Instructions 

  • Preheat oven to 325˚F.
  • Combine coconut, finely chopped walnuts, vanilla, milk, and honey in a bowl, mix well until thoroughly combined and set aside. Mixture should be just moist. If it looks too dry, mix in couple more tablespoons of milk.
  • Grease a jellyroll pan with melted butter. You can also use a 9x13 baking pan, but you will have to cut the phyllo sheets to fit.
  • Unroll the phyllo sheets; as you work with the phyllo sheets, keep the sheets covered with a damp paper towel so they don’t dry out. You can also use plastic wrap to cover the stack. 
  • Layer 10 pieces of Phyllo sheets inside the pan, brushing each sheet with melted butter before adding the next.
  • Sprinkle about ¾ cups of the coconut mixture over the layered phyllo sheets.
  • Continue to layer 5 more phyllo sheets, brushing each sheet with butter before adding the next.
  • Sprinkle with more of the coconut mixture. Repeat with 5 more sheets of phyllo and sprinkle with coconut mixture again; repeat this 2 more times.
    See my Notes below for how to layer the phyllo sheets.
  • Finish the baklava with a layer of 10 phyllo sheets - brushing each sheet with butter - and finally, brush the top with more melted butter.
  • Cut the baklava. First, cut it into 4 long rows, and then cut diagonally to make diamond shapes. You can also cut straight across to make square shapes.
  • Bake for 55 minutes, or until golden on top.
  • Remove from oven and let completely cool.
  • In the meantime, prepare the syrup.
  • Combine water and sugar in a saucepan and bring to a boil; lower heat to a simmer, and continue to cook for 15 minutes.
  • Remove from heat and stir in the lemon juice.
  • Pour the hot syrup over the completely cooled baklava. OR, you can pour cold syrup over hot (just baked) baklava.
  • Let stand in a cool dry place, uncovered, for at least 6 hours or overnight.

Notes

WW FREESTYLE POINTS: 19

HOW TO LAYER BAKLAVA

10 phyllo sheets, then add 3/4 cup nut mixture
5 phyllo sheets, 3/4 cup nut mixture
5 phyllo sheets, 3/4 cup nut mixture
5 phyllo sheets, 3/4 cup nut mixture
5 phyllo sheets, 3/4 cup nut mixture
10 phyllo sheets to end
DO NOT FORGET TO BRUSH EACH PHYLLO SHEET WITH MELTED BUTTER
Nutrition Facts
Coconut Baklava
Amount Per Serving
Calories 221 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 8mg3%
Sodium 133mg6%
Potassium 82mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 99IU2%
Vitamin C 1mg1%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: baklava, coconut recipes