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Preheat oven to 350 degrees F and line an 8x8-inch baking dish with parchment paper, then lightly grease paper.
In a large bowl, add butter and sugar and mix until light and airy. Mix egg yolks and vanilla extract until well combined.
In a small bowl, sift together flour, baking powder, and salt. Add dry ingredients to the butter mixture and mix until just combined.
Transfer dough to the prepared baking dish and press into an even layer to edges.
Spoon jam over base and spread to the edges.
To make the meringue: In a large bowl, add the egg whites and cornstarch. Use a hand mixer to mix until soft peaks form. Continue mixing as you slowly add sugar until thick and shiny. Gently fold in coconut.
Spoon meringue over raspberry jam and carefully spread into an even layer.
Bake for 28-30 minutes until top is lightly golden in color.
Allow bars to fully cool before slicing.