Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.

In a large bowl, combine the desiccated coconut and sweetened condensed milk. Mix until well combined.

Stir in the vanilla extract.

In a separate bowl, combine the raspberry jam and pink food coloring (if using). Mix until smooth.

Spread half of the coconut mixture evenly into the prepared baking pan.

Spoon the raspberry mixture over the coconut layer, spreading it evenly.

Top with the remaining coconut mixture, spreading it evenly to cover the raspberry layer.

Bake for 20-25 minutes, or until the edges are lightly golden brown. Let cool completely before cutting into bars.