It doesn’t get more festive that a big batch of Coconut Chocolate Baklava around the holiday season! This stuff is insane!
Pulling one out of the archives today.... Coconut Chocolate Baklava is truly what dreams are made of. It's a decadent treat that serves a LARGE crowd. The flaky layers of dough mixed with butter, coconut, mini chocolate chips and walnuts makes the perfect dessert. I love that addition of coconut, it adds such great texture and flavor to a dessert, I even roll the brigadeiro in coconut! There's a vanilla infused syrup doused on top is the icing on the cake. LITERALLY.
We went to Turkey with my parents about 20 years ago - back when I was a WILDLY picky eater. (I regret that period of my life - obvi) I wouldn't try a lot of different things while we were there - but one thing I remember vividly was all the baklava. I went to town. Every cute cafe, every street side vendor, every hotel breakfast... you betcha. I went for it. One day I HOPE that we can get back over there and experience all the savory food I missed out on and eat my body weight in baklava again. It feels right.
Here's the beautiful thing about Coconut Chocolate Baklava - it makes a LOT. Like an entire sheet pan worth. So if you want to save half of it for yourself, and then the other half for friends, gifts and guests... two birds, one stone!! Just here to make your lives easier.
Coconut Chocolate Baklava
For the Baklava:
- 4 cups sweetened shredded coconut
- ½ cup mini chocolate chips
- ½ cup chopped walnuts
- ⅓ cup whole milk
- ¼ cup honey
- 2 teaspoons pure vanilla extract
- 20 sheets Fillo Dough (9" x 14")
- 1 stick unsalted butter, melted
For the syrup:
- 1 cup water
- 1 ½ cup white sugar
- 1 tablespoons pure vanilla extract
- Preheat oven to 400ºF.
- Combine the coconut, mini chocolate chips, walnuts, milk, honey and vanilla in a bowl. Mix to combine, then set aside.
- Lightly grease a half sheet pan with non-stick baking spray. Layer 10 sheets of phyllo, brushing each sheet with the melted butter before adding the next. Top the 10 butter sheets with the entire coconut chocolate mixture. Layer the remaining 10 sheets, brushing each sheet with butter before adding the next.
- Cut the baklava into a diamond or square shape pattern before baking.
- Transfer the sheet pan into the oven and bake for 20 to 25 minutes until it’s golden brown on top. Remove the baklava from the oven and let cool for 1 hour.
- Meanwhile, make the syrup. Combine the water and sugar in a small pot and bring to a boil. Boil for 3-4 minutes and then reduce the heat to a simmer, and continue to cook for another 10 minutes. Remove from heat and stir in the vanilla extract.
- Pour the hot syrup over the baklava. Let stand, uncovered, for at least 4 hours or better yet, overnight.