8 ounces cream cheese (at room temperature)6 ounces fresh raspberries1½ tablespoons sugar30 wonton wrappers1 egg, beaten with 1 tablespoon water1 quart plus 1 pint vegetable oil for frying1 bag dark chocolate candies1 bag of coconut flakes colored green with food coloring*1 9.9-ounce bag Easter almond candy-coated chocolatesPlace cream cheese in medium bowl. Using a spoon, mash raspberries through a sieve (or use a food mill) so juice goes into the cream cheese, but seeds remain behind. Add sugar to cream cheese mixture, then mix thoroughly until smooth and completely blended.Pour oil into a deep saucepan and heat to 350 degrees over medium heat.While oil heats, set up a draining station with a rack set in a sheet pan or baking sheet lined with paper towels.To assemble wontons for frying, wet a fingertip with the egg-water mixture and rub all four edges of a wrapper. Spoon a generous teaspoon of filling into center, then fold wrapper to make a triangle, pressing the edges together firmly. Grasp the two corners at either end of the fold and bring them together, sealing with a bit of egg wash. (It's best to prepare one batch at a time, not allowing them too much time to dry before frying.)Fry wontons in batches of six until golden brown, turning once, approximately 4 minutes. Allow to cool and drain thoroughly.While wontons cool, unwrap the dark chocolate and place in a double boiler or a glass bowl over a pan of simmering water. Stir occasionally until melted.Dip one side of each cooled wonton into the chocolate, then sprinkle the colored coconut flakes on the outside and nestle almond candies into the chocolate. Allow to cool completely before serving. Makes 30 nests.*To color, place the coconut flakes in a large bowl and add 1 to 2 drops of green food coloring. Stir with a spatula softly. Lay out on a cookie sheet to dry.