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Preheat oven to 350 degrees F(180 C) and grease a 9x13 inch pan very well.
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Divide the phyllo sheets into fourths and layer 1/4 in pan, brushing each piece with a generous amount of butter in between each layer. Fold in any of the overhang from the sheets.
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Sprinkle about 1/3 of the chocolate chunks, nuts, and coconut as evenly as possible over first layer of phyllo.
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Repeat last 2 steps twice, layering another 1/4 of the phyllo sheets and brushing with butter then sprinkling chunks, until all the sheets have been added. Use a sharp knife to cut halfway through layers and cut into diamond shaped pieces (or squares if you prefer).
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Bake for 35 to 45 minutes until the top is nice and golden brown. Remove from oven and cool for 3 to 4 minutes then pour sweetened condensed milk evenly over baklava and allow it to cool completely, at least 45 minutes.
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Cut pieces apart and if desired melt chocolate and coconut oil in a double boiler or microwave safe bowl and drizzle over pieces, then sprinkle with nuts and let chocolate set.