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Shopify Just Pushed the TSX to a Record — Should You Be Buying, or Is It Too Late?

  Published August 6, 2026 If you glanced at the markets on Wednesday and saw the TSX hit another record high, there's a good chance one company did most of the heavy lifting: Shopify. The S&P/TSX Composite closed up 344.83 points, or 1%, at 36,146.42 on August 5 — its second straight record close. Shopify shares jumped 16.5%, their biggest one-day move in a year, after the Ottawa-based e-commerce company beat earnings expectations and issued a stronger-than-expected outlook for the rest of the year. Gold miners added to the rally too, as bullion prices climbed. What It Means for You: If you own a Canadian equity index fund or ETF in your RRSP or TFSA, you almost certainly own a slice of this move already — whether you meant to or not. What actually happened Shopify reported second-quarter revenue of $3.58 billion (U.S.), up 34% from a year earlier and well ahead of the roughly $3.45 billion analysts expected. Adjusted earnings came in at $0.42 a share versus the $0.40 expecte...
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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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