Preheat oven to 350F. Line a 9X9 inch baking pan with aluminum foil and spray with non-stick spray.

Toast coconut on foil-lined baking sheet for 3-5 minutes. Remove from oven and set aside.

Combine coconut, flour, oats, salt and sugar in a medium bowl. In a small bowl, combine egg, butter and milk. Stir wet ingredients into dry ingredients until a dough forms.

Reserve ¾ cup of the dough. Press remaining dough evenly into pan.

Mash raspberries in a small bowl; spread over dough in pan. Crumble the reserved dough over the raspberry layer.

Bake 25-30 minutes or until golden brown. Let cool before cutting.