Preheat the oven to 350 degrees and line a non-stick 8-inch square pan with foil and spray with non-stick spray.

In a medium-sized bowl, whisk the flour, coconut, pistachios and salt until very well combined; set aside.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar and brown sugar until light and fluffy, about 5 minutes.

Add the egg and vanilla and mix to combine.

Add the dry ingredients and mix on low until just combined.

Spread ¾ of the dough mixture into the prepared pan, pressing to create an even layer.

Spread the jam evenly over the dough.

Using your fingers, break the remaining dough into crumbs and sprinkle evenly over the jam layer.

Bake until set and the crumbs are golden brown, for 30 to 35 minutes.

Cool for 10 minutes, then transfer to a cooling rack to cool completely.

Carefully remove the foil and cut into 9 bars. Store at room temperature in an airtight container for up to 5 days.