PREHEAT oven to 350°F. LINE 8-inch square baking pan with aluminum foil, folding over edges. SPRAY foil with cooking spray; SET aside.
For crust, COMBINE flour, brown sugar and butter; MIX well. PRESS crust mixture onto bottom of prepared pan. BAKE 8 to 10 minutes or until crust is lightly browned. REMOVE from oven and COOL completely on wire rack.
For filling, COMBINE coconut, granulated sugar and flour. STIR in egg whites and almond extract. Carefully SPREAD coconut mixture over crust. PLACE small spoonfuls of jam over coconut mixture. SWIRL jam with tip of a knife to marbleize.
BAKE 25 to 30 minutes or until edges are lightly browned. COOL pan completely on wire rack. CUT mixture into 4 squares. Then CUT each square into thirds both vertically and horizontally.
>Substitute strawberry OR blackberry jam for the raspberry.