In a medium mixing bowl, beat butter on medium-high speed 30 seconds.

Add sugar, cinnamon and nutmeg and beat until combined.

Beat in milk and rum extract.

Add flour slowly and mix until combined.

{Refrigerate dough if necessary before continuing.}

Roll dough into 1 inch balls and place on cookie sheet lined with wax paper.

Melt white chocolate; dip cookie dough balls into chocolate and sprinkle with toasted coconut and chopped almonds.

Cool at room temperature or refrigerator until hardened.