Coconut Baklava

Preheat oven to 400ºF.

Combine coconut, walnuts, vanilla, milk, and honey in a bowl. Mix well and set aside.

Lightly grease a jellyroll pan. Layer 10 sheets of phyllo, brushing each sheet with the melted butter before adding the next. Sprinkle the entire coconut mixture over the dough. Layer the remaining 10 sheets, brushing each sheet with butter before adding the next.

Cut the baklava. You can cut the baklava into a diamond pattern, like I did, or squares. Bake for 20 to 25 minutes, or until golden. 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. Let stand, uncovered, for 6 hours or overnight.