Chop the chocolate finely and melt it over a warm water bath. Whisk the butter, vanillin sugar and icing sugar with the whisk of the hand mixer until white-creamy. Then slowly stir in the chocolate. Add the rum and orange juice and stir in 150 g grated coconut until a homogenous mixture is formed. Cover and chill for about 1 hour.
Remove 1 teaspoon of the chocolate mass, place 1 almond in the middle and then form the mass into a ball. From the remaining chocolate mass and approx. 53 almonds form another approx. 53 balls in the same way. Roll the balls in 130 g coconut flakes and store in a closed tin in a cool place.