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Line an 8×8-inch pan with parchment paper.
Combine white chocolate chips and condensed milk in a saucepan over low heat, stirring until smooth.
Stir in vanilla extract and fold in shredded coconut.
Spread mixture evenly into prepared pan.
Warm raspberry jam slightly, add food coloring if desired, drizzle on top, and swirl lightly with a knife.
Refrigerate at least 2 hours until firm.
Lift with parchment and slice into 36 squares. Add candy eyes or fangs for spooky flair.