Melt the chocolate in a Pyrex cup over simmering water or in the
microwave (microwave chocolate at 50% power for 2 minutes. Stir.
If not melted, microwave for 1 minute more at 50% power). Mix in
a bowl with the walnuts and the coconut.
Place 1/4 cup mixture in the center of a tortilla, spreading slightly
into a circle. Moisten the edges of the tortillas with the egg wash
and fold each one over into a half-moon, pressing around the edge.
Heat 1 inch vegetable oil in an 8-inch skillet and fry each turnover
until golden on both sides. Remove with a slotted spatula and drain
on absorbent paper.
Put confectioners' sugar in a sieve. When the turnovers are
cool enough to touch, sprinkle with the sugar.