Pulse graham crackers in a food processor until fine crumbs form.
Place graham cracker crumbs in a large mixing bowl. Stir in sweetened coconut flakes, coconut rum, unsweetened cocoa powder and sweetened condensed milk.
Cover bowl with plastic wrap and freeze for 1 hour.
Remove mixture from the freezer, dust your hands with cocoa powder (to minimize sticking) and roll into tablespoon-sized balls.
Place balls on a parchment lined baking sheet and chill in the freezer for 15 minutes while chocolate is prepped for dipping.
Using the microwave, melt dark chocolate in a heat-safe bowl in 30 second increments. Stir between each increment until smooth and melted. Cool for 5 minutes.
Place a coconut rum truffle on a fork and dip into melted chocolate. Once the truffle is completely covered, gently tap off excess chocolate and place on parchment lined baking sheet. Repeat process with remaining coconut rum truffles.
Place chocolate coated rum truffles in the freezer for 10 minutes or until chocolate has set.
Store in an airtight container in the refrigerator up to 2 weeks or freeze up to 2 months.
