Preheat oven to 350°F.
Line a 9x13 pan with parchment paper or Grease with nonstick cooking spray.
Whisk together on low speed, mix the flour, brown sugar, granulated sugar, and salt until combined. Add the butter and continue mixing until dough begins to come together. Mix in the coconut and oats.
Remove 1 cup of the crust dough. Set aside.
Transfer the remaining dough to the prepared pan. Press evenly into the bottom of the prepared pan. Bake 14 minutes, rotating the pan halfway through baking. The crust should be golden brown around the edges. Allow the crust to cool for 10 minutes.
Spread the raspberry evenly over the crust, leaving a 1/2-inch border. Crumble reserved dough over the top of preserves. Bake 7 minutes, or until preserves are bubbly. Cool completely in pan.
Run a knife around the edges of the bars. Place a baking sheet or cutting board on top of the pan and flip the pan over to release the bars. Remove the parchment paper. Then, place a cutting board on the bars and flip again. Cut into bars using a sharp knife.