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5 Things to Know Today: 68,300 Jobs Lost, Loonie at 18-Month Low, BoC Hike Odds Fade

  CANADIAN MONEY BRIEF | SATURDAY, OCTOBER 10, 2026 Canada's job losses pile up, the loonie slides to an 18-month low and the Bank of Canada's rate-hike case weakens. Here's what matters for your wallet this long weekend. 1 Canada lost 68,300 jobs in September Statistics Canada reported 68,300 fewer jobs in September, far worse than the roughly 9,200 gain economists polled by Reuters expected. The unemployment rate rose to 6.5% from 6.4%. It follows a 41,700 drop in August, which means Canada has now lost a net 41,200 jobs in 2026 (versus a gain of 211,300 at this point last year). Education plus health care and social assistance lost 58,400 jobs, manufacturing fell by 12,700 and youth employment (ages 15 to 24) dropped by 48,000. The participation rate slid to 64.8%, its lowest in 29 years outside the pandemic. What it means for you: Average hourly wages for permanent employees rose 2.3% year over year, which is slower than August inflation of 3.0%. If your pay isn'...
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Coconut Macaroons

 

Soft and chewy on the inside, crisp and golden on the outside — these are the perfect coconut macaroons

INGREDIENTS

  • 1 14-oz bag sweetened flaked coconut, such as Baker's Angel Flake (see note)
  • ⅞ cup sweetened condensed milk (see note below on measurement)
  • 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. 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. 2. In a medium bowl, mix together the coconut, sweetened condensed milk and vanilla extract. Set aside.
  3. 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. 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. 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, letting any excess drip back into the bowl, and return to the lined baking sheets. Place the macaroons in the refrigerator for about 10 minutes to allow the chocolate to set. The cookies keep well in an airtight container at room temperature for about a week.
  6. Note: ⅞ cup = ¾ cup plus 2 tablespoons
  7. Note: Make sure to use parchment paper (NOT wax paper) on the baking sheets. The macaroons will stick to wax paper.
  8. Freezer-Friendly Instructions: The macaroons can be frozen for up to 3 months. (If you plan to dip them in chocolate, wait until you thaw them to do that.) Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
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