1 (16 oz.) pkg. frozen phyllo dough
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. cinnamon
1/4 tsp. nutmeg
1 c. butter, melted
3/4 c. granulated sugar
3/4 c. water
2 tbsp. honey
1 tsp. lemon juice

Let phyllo dough thaw at room temperature. (Package has 22 - 18"x14" sheets.) Cut sheets in half crosswise; cover with damp towel. Butter the bottom of a 13"x9"x2" 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 sheets, the remaining nut mixture and butter. Top with remaining phyllo sheets, brushing with butter as above. Score the top into 1 1/2" diamonds.

Bake in 350 degree oven for 40 to 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.