Preheat the oven to 400ºF. Spray a straight-sided baking sheet with nonstick cooking spray. Set aside.
In a small bowl, combine the coconut, sugar, lime zest, nutmeg and salt. Set aside.
In a second small bowl, whisk together the jam and the lime juice. Refrigerate until ready to serve.
Unroll the pizza dough and, using a rolling pin, roll into a 10-by-12-inch rectangle. With a pizza cutter, cut the dough into twelve 1-inch strips. Tie a knot at both ends of the strips and transfer to the prepared baking sheet. Brush each of the “bones” with some egg wash and then sprinkle with the coconut mixture.
Bake until golden brown and puffed, 13 to 16 minutes. Remove from the baking sheet and serve with the raspberry-lime “blood” for dipping.