Set your oven to 350°F (175°C).

In a large bowl, use an electric mixer to beat the softened butter and sugar together until light and fluffy, about 5-7 minutes.

Beat in the egg and vanilla extract until fully incorporated.

In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this to the wet ingredients, beating continuously to form a cohesive dough.

Stir in 1 1/4 cups of the shredded coconut and chopped walnuts gently until evenly distributed.

Press about three-quarters of the dough evenly into the bottom of a greased 13×9-inch baking pan.

Evenly spread the entire jar of raspberry preserves over the dough layer.

Sprinkle white baking chips and the remaining 3/4 cup of shredded coconut evenly over the raspberry layer.

Crumble the remaining dough over the top, pressing lightly to adhere it evenly.

Bake for 30-35 minutes, or until the top is golden brown and set.

Allow the bars to cool completely in the pan on a wire rack before cutting into approximately 24 bars.