Preheat the oven to 350ºF (180ºC). Line a 13 x 9-inch baking pan with parchment paper.

In a medium-sized bowl, mix the graham cracker crumbs and butter together until well combined. Press the crumb mixture evenly into the baking pan.

Sprinkle the coconut evenly over the graham cracker base. Drizzle the sweetened condensed milk evenly over the coconut. Top with dollops of jam. Sprinkle with white chocolate chips, followed by almonds.

Bake until the top and edges are light golden brown and the jam begins to bubble, about 25-28 minutes. Let cool completely, then cut into squares.