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Grocery Benefit Pays Monday, Oct. 5: What You'll Actually Get — and Who Gets $0

  The second Canada Groceries and Essentials Benefit (CGEB) payment lands Monday, Oct. 5, and it's the last one of 2026. Some households will see $222.50. Others will see nothing. Here's how to tell which group you're in. At a glance Payment date: Monday, Oct. 5, 2026 (tax-free) Maximum per payment: $169.75 single, $222.50 couple, plus $58.50 per child under 19 Based on: your 2025 tax return Next payments: January and April 2027 Check which number you're reading: yearly or per payment A lot of coverage this week quotes $679 for singles and $890 for couples. Those are the yearly maximums for the July 2026 to June 2027 benefit year, paid in four quarterly instalments. What arrives Monday is one quarter of that. Household Max per year Max per payment Single, no children $679 $169.75 Married or common-law $890 $222.50 Each child under 19 (added on) $234 $58.50 First child in a single-parent family $445 $111.25 Most households get less than the maximum The CGEB is incom...
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coconut macaroons

 

Ingredients:

  • 1 14-oz bag sweetened flaked coconut, such as Baker’s Angel Flake
  • ⅞ cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large eggs whites
  • ¼ teaspoon salt
  • 4 ounces semi-sweet chocolate, best quality such as Ghirardelli, chopped (optional)

Instructions:

  1. Preheat the oven to 325°F. Set two oven racks near the center of the oven. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. In the bowl of an electric mixer, beat the egg whites and salt until stiff peaks form. Use a large rubber spatula to fold the egg whites into the coconut mixture.
  4. Using a mini ice cream scoop or two spoons, form heaping tablespoons of the mixture into mounds on the prepared baking sheets, spacing about 1 inch apart. Bake for 23 to 25 minutes, rotating the pans from top to bottom and front to back, until the tops and edges are golden. Let cool on the pans for a few minutes, then transfer to a wire rack to cool completely.
  5. If dipping the macaroons in chocolate, melt the chocolate in a microwave-safe bowl at medium power, stopping and stirring at 30 second intervals, until just smooth and creamy. (Alternatively, melt the chocolate in a double boiler over simmering water.) Dip the bottoms of the macaroons in the chocolate, let the excess drip off, and place on a parchment-lined baking sheet. Refrigerate until the chocolate is set, about 15 minutes.


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