Preheat oven to 180°C.
Measure ground almonds, coconut flakes and Hermesetas Granulated into a pastry bowl. Lightly beat the egg whites and add a small amount at a time. Mix the ingredients well with the water to achieve the smoothest, firmest mixture possible. Lay out a sheet of rice paper and place small heaps (one heaped teaspoon) on it. Place an almond on each macaroon. Bake for 15 minutes or until firm and light brown. Allow to cool for a few minutes, then lift onto a cake rack, remove any excess rice paper and allow to cool completely. The macaroons can be frozen for up to two weeks in an airtight container. Allow to defrost for two hours before serving.