Just like most fillings you just need a really good base.
If you want a cream cheese based frosting use this recipe:
If you want a great buttercream base use this one:
I toasted some unsweetened coconut and some chopped pecans for about 15 minutes at 250 , you will start to smell that toasted goodness but keep your eye on it because it can burn quickly once it's done!
Here is where it gets really unprofessional- you add as much pecans and coconut as you want! It can be super thick with those crunchy bits or have just a little bit. Just make sure your nuts are chopped small enough that they will go through your piping bag when you are filling your cake puck centers.
I used about 1/4 cup of each (pecans and coconut) for every 1 cup of frosting.
Pop out the center of your Puck Press and use it to core the middle of your cake puck centers. Pipe in your yummy filling and chill your centers before dipping in chocolate.
Happy Pucking!