Let’s dive into the process, step by step:

1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, mix together the flour, sugar, and salt. Add the melted butter and vanilla extract, stirring until the mixture resembles coarse crumbs.
3. Press the mixture into the bottom of the prepared baking pan, creating an even layer. This is your crust, so make sure it’s packed down firmly.
4. Spread the raspberry jam evenly over the crust. Use a spatula to ensure it’s nicely distributed, reaching all corners of the pan.
5. Sprinkle the shredded coconut evenly over the raspberry layer. If you’re a fan of texture, feel free to add those optional chopped nuts here.
6. Bake in the preheated oven for 25-30 minutes, or until the coconut is golden brown and the edges are bubbly.
7. Allow the bars to cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and enjoy!

My tip? Don’t rush the cooling process. I know it’s tempting, but letting them set ensures clean cuts and the perfect texture.