Preheat oven to 350 degrees and line cookie sheets with parchment paper.
In a medium mixing combine sugar, cocoa, corn starch and salt. Set aside.
In a separate bowl, whisk 2 egg whites until slightly foamy. Whisk in egg and vanilla.
Gradually add egg mixture into dry mixture until well blended.
Using a cookie scoop, drop dough balls onto the parchment lined cookie sheets. Push rolo into the top of the dough ball and wrap dough completely around it.
Top dough balls with a crack of sea salt and pecans.
Bake 12 minutes and serve warm.
Notes
You can also use a silicone baking mat in place of parchment paper. For a deeper chocolate flavor, try unsweetened dark chocolate powder.