1 (16 oz.) pkg. frozen phyllo dough (22, 18x14" sheets)
1 c. finely chopped pecans
1 (3.5 oz.) jar macadamia nuts, finely chopped
1 c. flaked coconut
1/4 c. packed brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. (2 sticks) butter, melted (may take 3 sticks)
3/4 c. granulated sugar
3/4 c. water
2 tbsp. honey
1 tsp. lemon juice

Place phyllo leaves in refrigerator until ready for use. Cut sheets in half crosswise; (put 1/2 in refrigerator). Butter the bottom of a 13 x 9 x 2 inch baking pan. Combine the nuts, coconut, brown sugar, cinnamon and nutmeg; set aside.

Layer 15 half sheets of phyllo in the pan, brushing with melted butter between each sheet. Sprinkle half of the nut mixture atop phyllo. Repeat with another 15 phyllo sheets, the remaining nut mixture and butter. Top with remaining phyllo sheets, brushing with butter as above. Score the top into 1 1/2 inch diamonds. Bake in 350 degree oven 40-45 minutes.

Meanwhile, combine the granulated sugar, water and honey. Boil gently uncovered, 10 minutes. Remove from heat. Stir in juice. Pour syrup over pastry. Cut into diamonds. Cool. Makes 36.