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Lock In or Stay Variable? What Every Canadian Homeowner Must Decide Before April 29

   Bank of Canada headquarters, Ottawa. Overnight rate held at 2.25% since October 2025. Next decision: April 29, 2026.  The Bank of Canada has held its rate at 2.25% for three straight decisions — but with inflation creeping back up, a Middle East conflict pushing oil prices, and over one million mortgage renewals on the horizon, the stakes of getting this wrong have never been higher. The Canadian Money Brief April 25, 2026 6 min read THE CANADIAN MONEY BRIEF BANK OF CANADA 2.25% 2.25% POLICY RATE HELD SINCE OCT. 2025 · THIRD CONSECUTIVE HOLD NEXT DECISION: APR. 29, 2026 If your mortgage is coming up for renewal in the next six to eighteen months, the question keeping you up at night is probably this: do I lock in a fixed rate now — or do I ride out a variable rate and hope the Bank of Canada does something helpful? It's the right question to be asking. And right now, the answer is more complicated — and more consequential — than it has been in years. The Bank of Canada...
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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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