Pre-heat oven to 350 degrees F (180 C). Cream butter and sugar together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut milk, vanilla extract, almond extract, soda, and salt. Mix until completely blended.
Add cornstarch, then flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Once your have a thick cookie dough, stir in the white chocolate and mac nuts, then line a cookie sheet with parchment.
Roll into golf-sized balls and place about 2 inches apart on baking sheet. Press the cookies down a bit, as these cookies don't spread very much when baked.
*If you have trouble finding coconut cream where you live you can use a can of full-fat coconut milk. Simply refrigerate it and use only the thick white cream portion the rises to the top of the can. Save the rest of the can for another purpose.
**You can purchase vegan white chocolate bars or white chocolate baking chips online or in many stores.