Add the coconut cream and coconut milk to stand mixer and beat on medium high for 2-3 minutes, until the cream has thickened slightly. It won't be quite as stiff as dairy whipping cream, but it will gain some heft.

Add the non-dairy cream cheese to the coconut cream mixture and beat another 3 minutes.

Add the sugar and vanilla and fold in gently. Set aside (should be refrigerated).

Cream the margarine in a stand mixer about 2 minutes until completely blended. Add the egg yolk and water and blend 1 more minute.

Add in 1/2 bag of the cookie mix. Beat on medium for 1 minute, until all the mix is incorporated.

Do the same with the remaining cookie mix. Mixture will be crumbly and dry.

Now it's time to get your hands dirty! Knead the mixture in the bowl with your hands until it forms a ball.

Take out half of the dough and place it on a piece of parchment paper on a cookie sheet.

Cover the dough with a piece of plastic wrap and roll it out into a sheet 1/4" thick.

Remove the plastic wrap and bake at 375 for 12-15 minutes. Edges should be just brown.

Do the same with the remaining dough.

When cookies are cool, cut into rectangular (flag-shaped!) shapes with a sharp knife.