BASE: Blend the brown sugar, flour and butter until the mixture is well combined. Press evenly into the bottom of a 9x13-inch baking pan. Bake in the middle of the oven for 10 minutes. Remove from the oven and spread with the raspberry jam.
Beat the eggs, sugar, flour, coconut, almonds, vanilla and salt together.
Spread the coconut mixture evenly over the crust and bake for 20 minutes, or until it is pale golden. Cut into 48 bars while warm and let them cool completely in the pan on a rack.
Store in an airtight container for up to 5 days at room temperature. Freeze for longer storage.