Combine flour and salt in a small bowl.  

Using an electric mixer, cream softened butter (alone) until light and fluffy.  Add brown sugar, granulated sugar, and vanilla to butter.  Beat well.  

Add coconut milk (or cream) to mixture slowly while beating.  Next slowly add the flour while mixing. 

Stir in chocolate chips + viola! Cookie dough!

If you want a cookie-doughy center refrigerate the cookie dough for 15-30 minutes before baking.  For a warm cookie dough center, simply assemble and bake.

To prep the wonton wrappers, lay flat and moisten fingers with water. It helps to have a little cup of water handy while assembling the wontons.

Run your finger along two sides of the wrapper to moisten, and add a small dollop of cookie dough to the center of the wonton.

Fold into a triangle and press, the thin layer of water should act like a glue and help you press the edges into little pouches.  

Seal em up and pop them on a wire grilling rack, cooling rack, or whatever else they call the sheet below. Haha! If you don't have one, know that they are absolutely genius and you should totally start stalking amazon.com for one =) True story.

My favorite technique ever for crispy veggie "fries", mozzarella balls, and crispy wontons is to  layer a wire grilling rack onto a foil lined cookie pan.  Its like pizza... if you want a crispy crust, you toss it right on the rack, right?  Same concept... Same glorious results.

Brushing the wontons with butter or olive oil will work, but the crispiest, most evenly golden results were achieved with a super light spritz of the spray. Luckily there are natural ones available, just read your labels to make sure you're getting the "good stuff!"

After spraying, bake for 10-12 minutes or until gorgeously golden brown.  

Melt a few chocolate chips and drizzle over the wontons + dust with powdered sugar for a pretty snazzy dessert.