In a large bowl, mix almond paste, 1/2-cup grated coconut, rum
and cocoa until well-blended.
Shape into 24 balls. In a double-boiler, melt chocolate. Using a
fork, dip balls in chocolate. Drain on a cookie sheet. While
chocolate is still lukewarm, sprinkle with remaining grated
coconut. Let chocolate harden 5 minutes. Serve. 24 treats.