Ingredients
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1 (18 1/4 ounce) box white cake mix
1/2 cup canola oil
3 egg whites
1 teaspoon vanilla extract
1 cup white chocolate chips
1/2 cup sweetened flaked coconut
1/2 cup dried cranberries
1 tablespoon water (optional)
Preparation
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Preheat oven to 350 degrees.
Combine cake mix, white chocolate chips, coconut and dried cranberries in a large mixing bowl. Make a well in the center.
Combine egg whites, vanilla extract and oil in a small bowl. Add to the ingredients in the large bowl and stir well to combine. If the mixture seems too dry, add up to 1 Tbs. water, so that all ingredients are well incorporated. Chill in refrigerator for 20-30 minutes.
Spray a cookie sheet with cooking spray or line it with parchment paper. Form dough into small balls, using a heaping half tablespoonful of dough for each cookie. Place balls on cookie sheets, about an inch apart.
Bake 8-10 minutes, or until the cookies are just golden brown in spots on the top. Let them cool for a minute or two on the cookie sheet before removing them to a cooling rack to cool completely.
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