Begin by placing the chocolate candy melts in a microwave safe bowl and melt in the microwave per the directions on the package.
Then place 1 tablespoon of melted candy melt into one half of a bomb mold and using a spoon press the chocolate up the sides of the mold. Make sure the chocolate coating is thick but still even. Repeat with 12 bomb mold halves.
Place the chocolate filled molds into the freezer for 5 minutes to allow them to set.
Remove molds from the freezer and gently tap the sides of the mold. Press on one side of the chocolate to make the chocolate slide out of the mold.
After that fill 6 of the molds with 2 tablespoons of hot chocolate mix, 1 tablespoon of shredded coconut, and 6-8 mini marshmallows.
Next heat a plate in the microwave until the surface of the plate is warm to the touch.
Press one of the empty chocolate bomb halves open-side-down onto the flat portion of the warm plate for about 10 seconds to gently melt the rim of the chocolate cup.
Then immediately place the warmed edge chocolate cup to the top of one of the hot cocoa filled cups. This will join the two halves of the hot cocoa bomb.
Add a thin layer of melted chocolate to the outside of the ball to seal it.
Using a piping bag drizzle the remaining candy melts over the hot cocoa bombs then immediately follow by adding a few pinches of coconut shreds and a dusting of hot cocoa mix on top.
Put the hot cocoa bombs back into the freezer for 5 minutes to get them to set.
Finally remove from the freezer and store in an airtight container until you’re ready to use.