Whizz the rich tea biscuits and almonds in a food processor until they’re finely ground. Add the icing sugar and orange zest, then pulse until it’s all combined.
In a small bowl, combine the rum (if using) or orange juice with the golden syrup, and while the food processor is still running, pour the liquid into the biscuit mixture. Continue to blend until the mixture is just moist.
Using a tablespoon to measure, shape the mixture into 20 balls (2 each). Leave to set on a baking sheet.
Melt the white chocolate in a bowl in the microwave on a low power. Microwave at 30 second intervals to ensure the chocolate does not burn.
Place the coconut into a separate small bowl. First dip the balls in the melted white chocolate, then in the coconut to cover. Return to the baking sheet and, once all the balls are covered, place in the fridge for at least 2 hours to set.