Plaque cast in a Couque de Dinant mold. The Couques V. Collard in Dinant, Belgium, has been making these cookies since 1774. They are made with flour, honey, sugar and a pinch of baking powder. After baking, they harden and are best eaten by breaking off a piece and eating as caramel. Coque de Dinant molds are deeper than speculoos molds to make this thick, hard cookie.