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Ontario's 2027 Rent Increase Guideline Is 1.9% — What Landlords and Tenants Need to Know Before October

  August 16, 2026 If you own a rental property in Ontario — or rent one — mark October 3 on your calendar. That's the earliest a landlord can legally serve notice for a rent increase that takes effect January 1, 2027, and it's the practical starting gun for a guideline that's quietly gotten tighter for the third year in a row. The province has set the 2027 rent increase guideline at 1.9% , down from 2.1% in 2026 and well off the 2.5% legal ceiling that held for three straight years before that. It's the lowest guideline Ontario has published in years — and while that sounds like a straightforward win for tenants, the real story for both sides is in the timing, the exemptions, and what a below-inflation-feeling number actually does to a landlord's math. What It Means for You Landlords: the earliest you can serve a valid N1 notice for a January 1, 2027 increase is October 3, 2026 — 90 days' notice is mandatory. Tenants: a 1.9% cap only applies if your unit is rent...
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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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