16 oz. pkg. phyllo
1 c. chopped pecans
3.5 oz. jar chopped macadamia nuts
1 c. coconut
1/4 c. brown sugar
1 tsp. ground cinnamon
1 c. butter
3/4 c. sugar
3/4 c. water
2 tbsp. honey
1 tsp. lemon juice

Let phyllo thaw in refrigerator. Cut sheet sin half crosswise, cover with damp towel. Butter bottom of 13 x 9 x 2 inch pan. Combine nuts, coconut, brown sugar, cinnamon and nutmeg. Layer 15 half - sheets of phyllo in pan, brushing each sheet with butter. Sprinkle half of nut mixture atop phyllo. Repeat with another 15 phyllo sheets, nut mixture and butter. Top with remaining phyllo sheets, brushing each with butter. Score the top into 1 1/2 inch diamonds. Bake in 350 degree oven 40 to 45 minutes. Combine sugar, water, and honey. Boil gently, uncovered, 10 minutes. Remove from heat. Stir in lemon juice. Pour syrup over pastry. Cut into diamonds. Cool. Makes 36.