Put the almonds in a bowl with water to cover them and leave them to soak for a few hours, then peel off the skins and dry in a paper towel.
Mix the butter with the caster sugar until a fine cream is obtained, then add the coconut flakes and mix together.
Divide the cream in 2, then add in one half the vanilla essence and the cocoa and rum essence in the other.
Put the 2 creams into 2 bowls in the fridge for an hour. This will harden the composition and make it easier to work with and keep the shape of the bonbons.
Prepare 2 plates- one with the garnishing coconut flakes and one with the cocoa powder.
Take out the compositions from fridge and start shaping the bonbons - take a tsp of composition into one hand, add the almond in the middle and shape the composition into a small ball, then toss it in the coconut flakes and roll so that the entire surface is covered.
The process is the same with the withe and black compositions with one small change for the black one - half of the composition roll it in the remaining cocoa powder, not the coconut flakes, so that you create some small truffles in the end :)
Add the obtained bonbons to the fridge for at least 1 hour before serving. Enjoy!