Preheat oven to 325° F.
Spray two large baking sheets with vegetable oil spray.
In a large bowl, beat egg whites and cream of tartar until stiff peaks form.
Add sugar, 2 tablespoons at a time, beating well after each addition.
Add cocoa and vanilla, beat well to blend.
Fold in almonds.
Drop mixture by tablespoonfuls onto prepared baking sheets.
Bake 25 minutes, or until meringues are crisp on the outside.
Remove from baking sheets immediately, and allow to cool on a rack.
Store in an airtight container.