1. Preheat the oven to 350 F and lightly grease a donut pan with non-stick spray or butter
2. In a medium mixing bowl, toss together the flour, baking powder and salt.
3. In a separate bowl, beat the egg lightly with the sugar until combined. Whisk in the milk and vanilla extract, then slowly whisk in the melted butter.
4. Combine the wet ingredients with the dry, and stir just until incorporated. Gently fold in the cranberries. Empty the batter into a piping bag or large Ziploc bag with the tip cut off, and fill each cavity in the donut pan about 3/4 full. You might have enough batter for 1-2 more donuts than what your pan holds, so after removing the first batch to a cooling rack, you can bake the next batch.
5. Bake the donuts for 9-10 minutes, or until the donuts spring back lightly when poked. Cool the donuts in the pan for 2-3 minutes before removing from the pan to a wire rack to cool completely before glazing.
6. While the donuts are cooling, melt the white chocolate and coconut oil together using a double boiler or in the microwave, heating in 30 second increments and stirring continuously until melted.
7. Dip the donuts, one at a time into the glaze – I like to use a shallow bowl for this – and set back on the rack to harden. Enjoy immediately!

Leftover donuts can be kept at room temperature for 2-3 days, in a sealed container.