Preheat oven to 450°F (230c). Line 2 baking sheets with parchment paper.
Cut the zucchinis in half lengthwise and again crosswise. Then cut them into small wedges.
In a food processor or high-speed blender, add the shredded coconut and blend until it resembles a fine sand texture.
Transfer the coconut to a shallow bowl and stir in the almond flour, garlic powder, smoked paprika (if using), cumin and salt.
Whisk the eggs in a separate shallow bowl.
Dip each zucchini wedge into the egg and then the almond/coconut mixture. Make sure you coat the zucchini on all sides.
Place on the baking sheets and repeat with the remaining zucchini wedges.
Bake for 15 mins, or until golden on the bottom.
To make the sauce, add all ingredients to a food processor or blender and blend until smooth. If too thick, add a tablespoon of water until it reaches your desired consistency.
Serve the zucchini fries immediately with the dipping sauce.