Preheat your oven to 300 degrees and line a cookie sheet with parchment paper.

In a large bowl, add the egg whites and cream of tartar. Beat on high until soft peaks form.

Gradually add in the sugar while continuing to whip until stiff peaks form.

Sift the hot cocoa mix over the meringue and gently fold it in.

Gently fold in the chocolate chips.

Using a 1 1/2 tablespoon cookie scoop, drop mounds of the batter onto your prepared cookie sheet, spacing them about 2 inches apart.

Top each meringue with sprinkles of chocolate or mallow bits.

Bake for 20-23 minutes until the edges start to brown.

Turn the oven off and let the cookies sit inside for about 30 minutes.

Once dried, transfer them to wax paper to cool.