Instructions

Preheat oven to 300°F. Line 2 cookie sheets with foil. In a small bowl, sift together cocoa, salt and 1/4 cup sugar. In a separate bowl, at medium-low speed, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Beat in remaining 1/4 cup sugar, 1/2 Tbsp. at a time until meringue is glossy and stiff peaks form. Fold in cocoa mixture, vanilla and SunRype FruitSource Bar pieces. Drop by rounded teaspoonfuls about 1" apart on cookie sheets. Bake 25 minutes for soft, chewy cookies or 40 minutes for crisp cookies. Dust cooled cookies with icing sugar.