Butter a 9x13 metal pan.
Cut filo in half crosswise and cut each half to fit the pan. (Cutting it in half will make it easier down the road separating the sheets.) Discard trimmings.
Cover filo with a slightly damp cloth and let it sit for a few minutes. I will let it sit for about 5 minutes then flip them over and recover with the same cloth for another 5. This helps loosen each sheet making it easier to separate them.
Layer 10 sheets of filo in pan brushing each sheet with melted butter. I lay the sheet down then brush with butter, then lay the next sheet down and just repeat the process. I don’t butter both sides.
In a small bowl combine coconut, macadamia nuts, pecans, brown sugar, and allspice. Mix.
Sprinkle 1/3 of nut mixture on filo in the pan.
Top with 10 sheets of filo, brushing each sheet with melted butter.
Repeat procedure with remaining nut mixture, filo, butter, ending with butter filo. You will have 4 layers of filo and 3 layers of nut mixture.
Preheat oven to 350 degrees.
Before you bake, cut into squares, using a sharp knife and a ruler as a guide (I always eyeball it). Cutting it now will keep the layers of the Baklava, if you wait until after you bake you will crush the layers.
Bake at 350 degrees for 45 minutes or until top is browned.
Let it completely cool.
Combine 1 cup of sugar, 1/4 cup honey and 1/2 cup water in a medium saucepan. Bring to a boil and reduce to a simmer for 5 minutes. Remove from heat and drizzle syrup over Baklava.
Cover and let stand at room temperature 24 hours, I usually only make it a couple before I break into it.