Place parchment paper on a baking sheet.
Break the white chocolate into a medium glass bowl Add the coconut oil.
Place on top of a double boiler and heat over simmering water until melted.
Alternatively, place oil and chocolate in the microwave and cook for 90 seconds. Heat for 30 seconds at a time (stirring after every 30 second period) until it's completely melted.
Once chocolate is melted, add matcha powder and stir to combine.
Using a spatula, spread the chocolate mixture onto the parchment.
Cool at room temperature for approximately 5 minutes.
Sprinkle grated coconut and cranberries on top while the bark is still very soft.
Place in the fridge for an hour, or until completely firm. Remove from fridge and break the bark into large pieces as desired.