Using a round cutter (approx. 4 cm), cut out circles from the wafer sheets.
Beat the egg whites with salt until stiff, add the sugar and continue beating.
Fold in the desiccated coconut.
Spread the coconut mixture on the round waffers.
Bake in preheated oven at 150° C for 15 minutes. (Colour should be still light.)
Beat the butter with the icing sugar until fluffy.
Stir in the melted chocolate and rum.
Spread the cream on wafer rounds.
Place the "coconut wafer" on the "cream wafer" and chill briefly.
Meanwhile, melt the chocolate and coconut oil.
Dip the edge of the Kokoskuppeln into the chocolate.
Leave to dry and store in a biscuit tin.