In saucepan, melt chocolate over low heat, stirring frequently. Remove from the heat and let cool.
Whisk in melted butter. Add confectioner's sugar and beat with wooden spoon until well combined. Stir in nuts and coconut.
Lay out 10 wonton skins on a work surface. KEEP THE REMAINING COVERED TO PREVENT DRYING. Brush each wonton skin very lightly with the beaten egg white. In center of each, place 1 tsp. of chocolate filling.
Fold to form a triangle sealing the edges. With the center point at the top, fold back the two other corners so that the right corner overlaps to the left side. Press the ends together to seal.
Place on a lightly oiled baking sheet and cover with a towel. Continue until all wonton skins are filled
In a deep fryer pour in oil. When the oil is hot, add wontons a few at a time and fry for 5 minutes, or until golden brown. Drain on paper towel. Sprinkle with confectioner's sugar.
Recipe submitted by Nick on 8/24/00