What are these chocolate meringues called?
There is a 'merenguitos' recipe online and these look pretty much identical.




  Ingredients
  
  
  4 large egg whites without any traces of yolk
  1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  Pinch salt
  1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  1/2 cup unsweetened coconut
  
  
  DIRECTIONS
  
  
  Preheat oven to 200°F.
  Line two cookie sheets with parchment paper and set aside.
  Prepare a pastry bag fitted with a large star tip and set aside. (If
  a pastry bag is not available,  merenguitos can also be spooned onto
  cookie sheets.)
  Whip egg whites and first listed sugar to very stiff peaks. Add salt
  and stop whipping.
  Add second listed sugar and gently fold using a rubber spatula until
  well combined.
  Fill pastry bag with meringue and pipe large rosettes onto cookie
  sheets. If using a spoon drop two tablespoon amounts onto paper.
  Sprinkle generously with unsweetened coconut. (Sweetened coconut may
  brown too quickly!)
  Place in oven until merenguitos are very crisp. A good way to
  determine doneness is to break open a meringue and allow to cool for
  2 minutes. If the interior feels dry and is not sticky it is done.
  If not return to oven.
  


Obviously you would not use coconut and you would adjust this recipe to be more chocolate.