With the increasing Covid travel restrictions in Sydney, we have introduced new contactless delivery & pick-up options.

- Contactless Click + Collect from Schofields (same day, no minimum spend). Most orders are ready in under 1.5hrs which means you don’t have to fear running out of coffee again! This is also a great excuse to get yourself our of the house for a walk in the sunshine & take a break from Zoom calls or home-schooling. When your order is ready, we will send you an SMS confirming our pick-up address.

- Click + Collect from The Rusty Flute in Bella Vista (next day service, Mon-Sat). Place your order by 5pm for next day pick-up between 9am & 1pm. The Rusty Flute Cafe is open Monday to Saturday and is located off Lexington Drive, next to Chatkazz and across the road from Frangos. While you’re at The Rusty Flute, we recommend grabbing a halloumi roll for brunch & a milkshake for the kids while you’re there. They also stock a large range of our merchandise including Swag Bags.

- Can’t make it to either pick-up point or want to send someone a gift? We offer free delivery on all orders over $20 Australia Wide. If you know of a great cafe or independent grocer near you, please let us know about us as we’re looking for new stockists. Better yet, tell the owner you want to buy Emu Coffee products from them.

Got a question? We would love to hear from you HERE

Coconut Biscuits paired with a double espresso

Coconut Biscuit Recipe

I love weekend mornings, my husband and I get to enjoy a cup of coffee (actually) sitting down together. These Coconut Biscuits are a great treat to share, they are super easy to make and pair really well with coffee.

Seriously, they are so easy to make, our 4 year old practically does everything herself but use the oven. If you are lucky enough to have any left, they are also a great lunchbox friendly treat.

Ingredients -

1 cup SRF

1 cup desiccated coconut

1 cup raw sugar (it just tastes better paired with coffee)

125 g softened buter

1 tsp vanilla bean paste

Method - 

Pre heat your oven to between 160 - 180 degrees depending if you like soft or crunchier biscuits. 

Line two baking trays with baking paper

Using an electric mixer, cream the butter and sugar together.

Add the egg and vanilla bean paste to the butter & sugar, stir to combine.

Add in the coconut and flour then stir gently to combine.

Using a soup spoon, measure out heaped spoonfuls of batter and roll firmly into balls with your hands.

Place the biscuits on the baking tray with plenty of space between them as they do spread out.

Bake for 12-15 minutes until slightly golden, remove from the oven and let them rest for 5 minutes before transferring onto a wire rack to cool.

You will yield around 30 biscuits from this recipe.

Store in an airtight container for up to a week.

Feel free to share this recipe found on www.emucoffee.com.au or download the printer friendly version from our image Gallery below.

Share the photos of your biscuits using #emucoffee